Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
1 kg pink prince prawns, young, tenderSeasonings salt, lemon pepper 3 Tablespoon butter ghee (Clarified butter) /choice butter 1 Tablespoon vegetables oil1 Tablespoon red crushed chillies 1 teaspoon freshly ground garlic cloves 2 Tablespoon lemon juice or 1 whole lemon 1 teaspoon kashmiri masala 1 teaspoon suhana’s red chilli masala½ teaspoon tumeric powder 1 Tablespoon fish spice 1 red onions chopped 1 can tomotoe purée 1 Tablespoon tomotoe paste 1 teaspoon garam masala ½ teaspoon Methi (Fenugreek) powder1 teaspoon jeera powder 1 teaspoon dhania (coriander) powder 1 teaspoon chaat masala optional 1 cup coconut cream2 Tablespoon honey and mustard sauce 1 Tablespoon peri peri home made sauce ½ teaspoon English mustard grain Fresh chopped dhania (coriander) garnish
Preparation Prepare prawns, remove head, devein, wash drain, set aside.
Marinate Add all wet paste, dry spices and masala marinate for at least 1 hour.
CookIn a saucepan, add oil fry red chopped onions and English mustard untill sautéed. Now add the marinated prawns cook for 8 minutes, careful not to overcook it may become rubbery. Next add in can of tomotoe purée, paste cooked until saucy.Add butter ghee (Clarified butter) and let the prawns cook together with sauce. Now add on the honey mustard, peri peri and let it simmer for 5 minutes.
Top with coconut cream, cook all in for another 10 minutes until all moisture evaporated, resulting in a beautiful coloured prawn chaat and the flavors has fused well. Sprinkle chopped fresh dhania (coriander). This dish can be served with savoury rice or roti.
Bon appetite ❤️Shu-Hani❤️
INFO & TIPS
Excellent serve for celebration
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