Fettucine with Prawns in Creamy Coconut Sauce

The fisherfolk of Mumbai called kolis are the oldest residents of the city - in fact, the name Mumbai derives from the kolis' patron deity, Mumba devi. Living along the coastal areas of Mumbai in small settlements called koliwadas, they are a very a distinct community with their own dialect of Marathi, their manner of dressing, their songs, their deities and customs and of course, their cuisine. And this is one community where the women (called kolins) are as much empowered (if not more) as the men. The division of labour is clear - the men go and fish, the women (called kolins) are entrusted with selling the catch.

The other day, when I went shopping for prawns to the wet market here, I was suddenly reminded of the kolin who we used to buy our fish from. Dressed in garish coloured saris and bedecked with gold, she would haul her basket on her head and walk tall and erect, never once needing her hands to balance the load on her head! Bargaining loudly with the customers, her face would nevertheless break into an easy grin (once the sale was completed, almost always on her terms!) showing not just her tobacco stained broken teeth but more importantly, a glimpse into her warm heartedness beneath the very agressive demeanour.

I had decided to make a very typical Maharashtrian prawn curry, but for some reason, the lure of making a pasta in a creamy shrimp sauce was too irrestible. However, there was very little fresh cream in the fridge - but several packets of coconut cream in the pantry and thus, Prawns in Creamy Coconut Sauce happened. Luxuriously creamy, it is the touch of saffron with a hint of basil that makes this sauce absolutely irrestible!

Ingredients:

Fettucine - 250 gms

Prawns/shrimps - 1 cup, peeled

Garlic - 1 clove, sliced

Shallots - 2, finely chopped

Juice of 1 lemon

Chilli flakes - 1 tsp, or to taste

Coconut cream - 100 ml

Low fat cream - 50 ml

Italian Basil leaves - 2 tbsp, chopped

Parsley - a few sprigs, optional

Saffron - 6-7 strands, soaked in a tbsp of hot water

Salt and freshly ground pepper, to taste

Olive oil - 2 tbsp

Method:

Cook the pasta as per package instructions; drain and toss it in some oil.

Marinate the prawns with the lemon juice, chilli flakes and salt for about 30 mins.

Heat oil, add the garlic and the shallots and cook till the onion turns pink. Add the marinated prawns and cook till the prawns are done.

While the prawns cook, blend the coconut milk,the cream and the saffron together and add the mixture to the cooked prawns, stirring constantly. Add the salt, pepper and the basil and simmer till the sauce reaches boiling point - don't let it boil though.

Add the sauce to the the drained pasta and toss till it is nicely coated with the sauce. Garnish with some parsley sprigs/basil leaves and serve HOT!

This is my entry to Presto Pasta Nights # 106 being hosted right here.
Hope you guys are also furiously thinking pasta!!