Prawn Souvlaki with Capers Tzatziki

Today, the country celebrated its 65^th Republic Day. I enjoyed the holiday, no doubt, but I believe we, as a nation, have not yet earned the privilege of celebrating ourselves. I feel so, as a citizen of this county, more so as a woman. 

In the last months we have all debated, argued, rebelled in our own ways and have been incessant tirades against the government, law and order situation etc, and witnessed political parties hurling muck at each other while gruesome incidents of crime against women have been on the rise. I do not think assaulting women is new to this country’s culture of course, only the media is ubiquitous now and hence we get to know. Now, it appears to me in this entire hullabaloo we have failed to address the real issue, and only politicized it. If any government or the police or our courts of law could solve the issue, could stop these heinous crimes I wouldn’t be so worried. No governmental policy or law could save the day; if it could we would have been very fortunate indeed. But alas! Because, my friends, this is a problem that needs to be addressed in our very homes. It starts right there…at home. Because it is right there that we are raising men who think it is alright to throttle and stifle a woman’s dignity. And rape isn’t the only way that is done. And we are raising too many of such men. 

We have no reason to celebrate ourselves. We shouldn’t b celebrating ourselves. We should be afraid very afraid of what we have become. 

Anyway, though I didn’t celebrate Republic Day, I did enjoy the holiday. And a holiday calls for good food. Of course workdays should be no different! Dad had got prawns and though I haven’t cooked prawns until last week or so, I have grown to love cooking them.  So, on tonight’s menu there was Prawn Souvlaki and a Tzatziki with a twist. Instead of cucumber I used capers in my Tzatziki sauce.  Now Souvlaki is a Greek Classic, succulent pieces of grilled meat on skewers, sometimes had on their own at others rolled in pita bread with vegetables and sauces and I am a souvlaki aficionado.  And Tzatziki is my favourite dip. But I had a brand new bottle of capers lying in the fridge and I was dying to use them. So, I used them in my Tzatziki sauce.  

And though it was originally an original idea I realized other great minds like mine had conceived it too. Nonetheless this is my version and I guarantee a superlative culinary experience.

Prawn souvlaki

Ingredients 

Prawns (cleaned and heads removed) – 1kg

Crushed garlic – 1 tsp

Olive oil – 4-5 tbsp

Red wine vinegar – 2 tbsp

Oregano – 2 tbsp

Chili flakes – 2 tbsp (or to taste)

Salt to taste 

Method                

In a bowl mix all the ingredients to form a marinade and toss in the prawns. Toss well so that the prawns are evenly coated with the marinade.

Preheat oven at 170 degree centigrade. Grill the prawns on skewers for 10-12 minutes, turning ones in between.

Capers Tzatziki

Ingredients

Hung curd – 200 g

Garlic paste – ¼ tsp

Capers (rinsed and drained) – 2 tbsp

Dill – ½ tsp

Salt to taste

Chili flakes (optional)

Heavy cream – 2 tbsp

Olive oil – 4tbsp 

Method

In a bowl cream the curd and olive oil together and then stir in all the other ingredients. Store it in the fridge. Serve chilled with piping hot prawn souvlaki.

PS. The Kolkata Food Bloggers (KFB) is celebrating their first birthday on the 27th of January and I am sending this in for the online party!!!

https://www.facebook.com/kolkatafoodbloggers