Squid ink marinated prawns, prawn head and tomato kadhi, beetroot, crunchy prawn shells and purple potato Khichdi

This is a tomato kadhi recipe to which I added roasted prawn heads and then passed. squeezing out all that delicious prawn essence which resulted in a beautiful addition to the tomato kadhi.

Marinating seafood in squid ink gives an unbelievable colour and very subtle flavour.  When the prawns are sliced into it's rather a joy to see the contrast between the black marinade and white translucent prawn meat.

I roasted the prawn shells and then pounded them to a crumble, doing the same with beetroot.  Served with a dark coloured khichdi and a round of cooked beetroot.

Visually stunning.  Dramatic even.....and the taste? Absolutely superb.