Goa is really a lovely place to live in. My husbands work requires him to move every once in a while so he has traveled extensively in India. I, on the other hand have seen very little of my beautiful country. My dad worked with a company that required him to travel to various countries and we happily followed him around. It has only been post-marriage that I have come to see how spectacularly diverse, colourful, exuberant, exciting and loud our country is. Take Goa for instance. Anyone who has traveled here will vouch for the fact that it has its own distinct appeal. I for one am in love with the place and cant think of a better place to settle down in. Its for that very reason that we recently bought a small apartment in Goa. So last weekend we went to check it out. We also had some odd jobs to do in panjim. Panjim, the capital of Goa is a sort of shopping haven to us Vasco-da-Gama residents. It’s about 1 hr drive from where we live, but it’s always fun to visit Panjim.
To say that Panjim is really glorious is stating the obvious. The city is captivating, with its Portuguese architectural heritage and its narrow winding roads, the white-washed churches, and its fine location at the mouth of the broad Mandovi River. The river front is a lovely, green-shaded road that is best explored at leisure, enjoying the colourful buildings and many character-laden eat-outs in Panjim.
We got home pretty late, which meant that we missed the Independence-Day ball being held at our club. We however made up for it by catching up on much needed sleep after a simple, yet stunning dinner of Prawns and Pasta in Tomato sauce.I got this recipe from here.
200g pasta, you can use any kind that is on hand
3 teaspoons oil
About 20 medium sized prawns, peeled and deveined
2 spring onions, finely chopped
3 cloves garlic, crushed
1/3 cup white wine
Salt & pepper
1/3 cup cream
2 teaspoons finely shredded fresh basil and dill, and extra whole leaves for decoration
Grated Parmesan cheese
Cook pasta in plenty of water and a little salt, or according to directions on packet.
Remove cores from tomatoes and place tomatoes in a saucepan of boiling water for 10-15 seconds, or until skin starts to lift. Remove from saucepan and place in a bowl of cold water for 5 minutes. Peel off the skin and chop.
Fry the prawns in little oil until almost cooked (it will change colour).Keep aside.
Add the chopped spring onions and garlic to the pan with remaining oil and cook for 1-2 minutes, without browning. Add chopped tomato, wine and salt and pepper. Simmer for a few minutes until tomato is soft.
Add cream, dill and basil. Simmer for 2 minutes.
Puree this tomato mixture in a blender and return to the pan. Now add the almost cooked prawns.
Simmer until prawns are cooked through and sauce has thickened. Add cooked pasta to pan and stir to combine.
Serve with Parmesan cheese.