Prawn 65

I love my prawns in whichever texture, form or sauce they are in. Prawns give me an immense sense of satisfaction at the end of the meal. Something that any other acceptable variety (my husband eats anything that walks, crawls, flies and swims) of non-veg doesn't seem to bestow on me. Prawn 65 is an innovative version of the fish preparation which initiated as Chicken 65. Chicken 65 owes its origin to a certain restaurant somewhere down south of the country. It started as a very popular chicken dish, specific to the restaurant which was against the number 65. Customers used to place their orders as 'Chicken 65' and hence the name. As the popularity of the dish spread within the country, the dish was known as 'Chicken 65'. I remember trying this dish in a shack in Goa. Facing the sea, legs spread straight, leaning on a comfy chair with a tangy flavored, relatively hot and spicy dish befriending a chilled beer sitting on a stool beside me and witnessing the approaching gray clouds from far of over the salty waters. Ah! A trip to heaven and back.  
So when I thought of bringing in the flavors of the Chicken 65 into my prawns, 'Prawn 65' is what I got. So here is a quick recipe to a super tasty, tangy prawn curry.

Ingredients:

500 gms of prawns
1 finely chopped onion
Ginger and garlic paste
Schezwan sauce
Coriander leaves
Turmeric
Salt to taste
1 tbsp oil
1 tsp cumin seeds

Marinate the prawns after washing them properly in 1/2 tsp turmeric and 1/2 tsp salt. Let it sit for sometime till the sauce is being prepared. In a wok put the oil and let it heat for sometime. Then put the cumin seeds. As the seeds start to pop put the chopped onions. As it turns to light brown put the ginger and garlic paste. Let it cook for sometime. Then put the Schezwan sauce and cook for sometime. Put the prawns, turn the heat low and let it cook for about 15-20 minutes with the lid on. After 20 min check on the prawns. If it is cooked then put the coriander leaves, turn off the heat and let it sit there with the lid on. I prefer to have the Prawn 65 dry with a tad bit of curry just to keep it moist. So do not put water or you will lose the flavor.