This preparation takes me back to my childhood. There were various versions of the boiled egg curry that my mum and aunts used to cook. As kids, we used to like tossing the boiled egg around the plate; and then, trying to break them. Often, we would like to see how the small pieces of the yolk and the egg whites would change the colour and texture of the gravy.
I can definitely understand if the non-vegetarians cringe with the thought of having prawn heads. I used to do that too. But then, once I chomped into a prawn head; there was no looking back.
For this recipe, I used the prawn heads that I saved from preparing an earlier dish. Trust me, this preparation was absolutely yummy. The heads not only add to the flavour of the curry; but also absorbs the spices. Total drool scenes.
This recipe has inspiration from the meatball curry that we used to eat as kids. It was fun to play a bit with the meatballs on the plate: tossing it around the rice – perhaps even making the rice as a small obstacle curse 🙂 and then, breaking it into pieces (or not) and stuffing our mouths. It was more play than food. But I guess, that’s what we will always remember.
In the early 2000s when I used to stay in the Mumbai suburb of Malad; I used to visit a store which would sell snacks made by East Indian women. One of these was the Egg Potato Chop where a tablespoon of mint-coconut chutney was spooned over half a hard boiled egg and was covered with mashed potato, rolled in egg wash; crumbed and fried. The green chutney is a pleasant and refreshing surprise as one takes a nice bite into this potato chop.
This is one of those dishes that I used to love to have as a child. The coconut and the spices add a unique flavour to the clams which enhances the overall taste of the dish. I still like slurping each clam shell – even though it feels like an effort.