Victorian Green Saag with Prawns is a traditional Anglo-Indian recipe from the 1860s for a for a classic curry of prawns (shrimp) in a lightly-spiced green amaranth base. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Victorian Green Saag with Prawns.
General:
Half an anna's worth of any saug will suffice for a party of four, for curries made of greens, such as
spinach, &c. The following condiments, &c, are used:—One chittack and a half of mustard oil, four
tspfuls of ground onions, one tspful of ground chilies, half a tspful of ground
turmeric, a quarter of a tspful of ground garlic, one tspful and a half of ground salt, and
one cupful of water.
82.—Red Saug and Omra
The omra should be peeled, and half fried if large. Great care must be taken to thoroughly clean and
wash the greens. Put them into a colander and allow all the water to drain away. Then warm the oil,
and fry the ground condiments; then the saug and omra, and when crisp add the water and cook
over a slow fire until the greens and omra are tender.
The prawns should be parboiled, and then follow all the instructions in recipe No. 82.
Place a cooking pan over high heat. When hot add the oil, followed by the spices and pastes. Reduce the heat to medium-high and cook for 2 minutes.
At this point add the shredded greens and cook until wilted. Add the water, bring to a simmer then add the prawns. Cook for about 5 minutes until the prawns are pink and just cooked through.
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