Recipe by Rosy Pinto
Ingredients:
1-2 tbsp butter (for frying)
For the first prawn marination:
200 gms prawns
1 tsp ginger garlic paste
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp turmeric powder
For the second prawn marination:
3 tbsp hung curd
1 tbsp fresh cream
2-3 tsp kasmiri chilli powder
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala powder
1/2 tsp crushed kasoori methi
1/2 tsp corn flour or roasted gram flour
2 tsp oil
1/2 tsp salt
1 tbsp lemon juice
Steps:
- Shell the prawns and de-vein keeping the tail intact (cut the sharp pointed telson near the tail).
- Rinse them thoroughly and drain all the excess water and keep aside.
In a mixing bowl, add the ginger garlic paste, lemon juice, salt and turmeric powder and marinate the prawns. Keep it aside for 15 minutes.- Meanwhile, in another mixing bowl, add hung curd, fresh cream, kasmiri chilli powder, coriander powder, cumin powder, garam masala powder, crushed kasoori methi, corn flour or roasted gram flour, oil, salt and lemon juice and combine well.
- Add prawns to the marinade and mix.
- Insert toothpicks and set aside for at least half an hour or up to 2 hours in a refrigerator.
- Heat a nonstick pan on the stove, add some butter.
- Once hot, arrange the prawns so that they don't overlap and sear on high heat for a minute.
- Turn the side and brush with melted butter.
- After 1 minute reduce the heat to medium and cook covered for 2 minutes.
- Open and cook without covering for 1 to 2 minutes until cooked and masala is dry.
- Brush with butter before serving.
- Serve with salad or green chutney.
- ENJOY!
