Prawn Pie

 

Anuvva feem on this fish pie comes from Goa, which was once a Portuguese colony, an’ it is cawled ‘Apa de Camarao’

Prawn Pie.

Ingredienz foa the fillin’

Imperial (British)                                                   Metric (Portuguese)

One paand of fresh prawns                                      550gms of fresh prawns

Too tablespoonz of oil                                             30ml of vegetable oil

Free laarge onions                                                    3 large onions

Free tablespoonz of mixed spice                              45ml of mixed spice

Too tablespoonz of shugga                                       30ml of sugar

Quawtta of a pint of coconut milk                           100ml of coconut milk

The spice mix

Too ounzes of dried red chillies                               50grms of dried red chillies

One tablespoon of cummin seeds                             15grms of cumin seeds

Twenty five peppacawns                                          25 peppercorns

Twelve cloves                                                           12 cloves

Too inches of  cinnamon                                           5cms of cinnamon

Ten flakes of garlic                                                   10 slices of finely cut garlic

Too inches of ginja                                                    2 thumbs of ginger

Qwawtta of a teespoon turmeric powda                    2mls of turmeric powder

A pinch of sawlt an’ shugga                                      A pinch of salt and sugar

Clean an’ cut the prawns and apply a wittle sawlt. Heat the oil an’ gentli braan the onions. Stir fry foa foa minits, add the crushed spice paste, shugga an’ sawlt to taste. Finally add the coconut milk an’ cook until dry.

Foa the batta (Goan foa rice an’ coconut mix)

Arf a paand of rice, soaked overnight                       200gms of rice soaked overnight

Six tablespoonz of grated coconut                             90grms of grated coconut

Too egg yolks, beaten                                                2egg yolks, beaten

Free tablespoonz of shugga                                       45grms of sugar

A pinch of sawlt                                                         A pinch of salt

Anuvva pinch of shugga                                             5grms of sugar

One tablespoon of warm wautta                                 15ml of warm water

One and a arf teespoonz of fresh yeast                       8ml of fresh yeast.

Grind the rice an’ coconut togevva usin’ one oa too tablespoonz of warm wautta. Take a laarge bowl an’ add the rice mixture to the egg yolks wiv the shugga an’ a pinch of sawlt. Dissolve a wittle moa shugga in warm wautta. Sprinkul on the yeast and leave foa ten minits. Combine the rice mixture wiv the fermentin’ yeast, covva an’ leave in warm place foa foa to five ‘ours.

Poa arf of the rice mixture into the bottom of a laarge greased dish an’ then spread the prawn fillin’ ova.  Top off wiv the remain’ rice. Bake in a preheated oven on gas mark foa foa firty minits until golden braan. Enjoy wiv a bokkle of ‘Kingfisher’ an’ serve eva warm oa cold.