Coconut Cake (Baath), Goan Prawns & Lady Fingers And Goan Stir Fry Prawns by Zarnak Sidhwa

Ingredients For Coconut Cake (Baath):

• Coconut  400 gm
• Semolina  200 gm
• Sugar  200 gm
• All purpose flour 1/8 cup
• Butter/ ghee 3/4 cup
• Eggs  3
• Baking powder  1 tsp
• Vanilla essence  1 tsp
• Dry fruits  (optical)  4 tbsp

Method:

1. Beat the eggs till fluffy and add grated coconut slowly with continuous mixing.
2. Combine semolina, sugar, flour and baking powder and add slowly to the above mixture with continuous mixing.
3. Beat the butter/ ghee and add it to the above mixture continue mixing.
4. Leave the batter for 6-7 hours and mix.
5. Transfer the batter in a greased baking tray ( i've used 8x8 glass tray) and top with dry fruits.
6. Preheat oven to 325 F (165 C ) and place the tray at the center.
7. Bake for 45-50 minutes or until a knife inserted in the center comes out clean.

Ingredients Goan Stir Fry Prawns:

• Fresh prawns  1/2 kg
  
• Onions chopped  3 medium
  
• Capsicum sliced  1
  
• Goan recheado masala 3 tbsp
  
• Cooking oil  3 tbsp
  
• Salt  to taste

For the Goan Rechado Masala Paste:

• Kashmiri chilies 10
  
• Peppercorns   4
  
• Cloves  6
  
• Cinnamon  1/2 inch stick
  
• Sugar  1 tsp
• Tamarind paste 1/4 tsp
  
• Cumin seeds  1/2 tsp
  
• Ginger  1/2 inch piece
• Garlic  10 cloves
  
• Sugarcane vinegar 1/4 cup
  
• Salt to taste

Method:

1. Break the chilies into small pieces.
2. Soak in vinegar chilies peppercorns, cloves, cinnamon stick, sugar, tamarind paste, cumin seeds, ginger, garlic and salt for 20 minutes.
3. Grind in a blender/grinder to a fine, thick paste without using any water.
4. Store in a clean sterilized bottle.
5. Use as required.

To prepare the Goan Stir Fry Prawns:

1. Marinate fresh prawns with 1 tbsp masala paste for 10 minutes.
2. Heat cooking oil in a wok on medium heat, add marinated prawns, 2 tbsp masala paste and stir fry on high heat for 3 minutes.
3. Keep aside in a bowl.
4. To the same wok add onions and capsicum and stir fry for another 2 minutes on high heat.
5. To this add the prawns form the bowl and again stir fry and toss for another 3 minutes.
6. Serve hot with fresh bread, hot chapati or steamed rice.
   

Ingredients For Goan Prawns & Lady Fingers:

• Prawns  1 cup
  
• Lady fingers  300 gm

Prawn & Lady Finger Curry Masala:

• Coconut half
  
• Kashmiri chilies  8
  
• Cumin seeds  1 tsp
  
• Dry coriander seeds  1 tbsp
  
• Turmeric powder  1 tsp
  
• Black pepper  1/2 tsp
  
• Tamarind  a little
  
• Garlic flaked  3-4 cloves
• Dry mango  2 flakes
  
• Vinegar  1 tbsp
  
• Salt  to taste

For Baghaar:

• Onion 1 medium
  
• Tomato  half
  
• Ginger 1 inch piece
  
• Oil  1/4 cup

Method:

1. Saute or baghar the onions, tomato and ginger pieces in a little oil.
2. Toss the prawns in and stir a little so all of it gets evenly cooked.
3. In the mean time blend the ingredients for the prawn curry.
4. When it gets a little its time to add the masala.
   
5. The goan prawn curry masala has a nice orangey color thanks to the kashmiri chilies and coconut, it also has a deligthful aroma.
6. Add the masala to the prawn saute and stir it up, you would probably realize that its too thick.
7. Add some water to the blender or mixer depending on how thick or thin you want the gravy, you can also add some coconut milk inserted of water to make it tastier.
8. Once it reaches a boil that when you add the lady fingers as you do not want them to get too soft.
9. Add some vinegar if required, this depends on your taste buds the salt.
10. You can add 2 skins of kokum to add some more flavor to thickle the taste buds.
11. Stir the mixture carefully so as to not break the pieces of ladyfinger curry, make sure you do not cook it for too long after you add the ladyfinger as they will get too soft they have to remain crunchy.
12. The prawn and bhende curry tastes best with rice accompanied by fish and prawns, true Goan style.