1 kg tiger prawns deveined
marinate with :
4 tablespoon oil ,
2 tablespoon butter,
1 tablespoon garlic,
1 tablespoon exotic thai spice,
1 tablespoon red masala and juice of 1 lemon
1 tablespoon butter
2 tablespoon red masala
2 tablespoon jeera powder
2 teaspoon crushed red chillies
1 cup plain yogurt
1 cup fresh cream
Finely chopped parsley
+/- 500g prawns shelled, deveined and chopped
1-2 cups parboiled basmati rice
1 red onion sliced
a few cloves of garlic slivered
pinch of jeera seeds, mustard seeds and Methi (Fenugreek) seeds
1 tablespoon spice for rice
½ tablespoon exotic thai spice
½ cup frozen peas, chopped red and green peppers,mushrooms, cherry tomatoes
Grill marinated tiger prawns and set aside.
For sauce blend water, masala, jeera, chillie and yoghurt. Heat butter and add this mixture and heat till it boils remove from heat taste salt and add fresh cream and combine heat up for little and remove and add parsely.
In a pan heat up some oil and quick fry prawns and remove, to the same pan sauté onions, garlic and seeds. Now add spices and veggies cook till jus cooked and rice and prawns and allow to steam add alittle water if need be.
INFO / TIPS / CREDITS
You could add the tiger prawns to the sauce once you've added the cream.
I used a little of the tiger prawn marinate to marinate the chopped prawn for the rice. And chopped the veggies chunky.
garnished the rice with fried onion spring onion salted silvered almonds and lemon wedges.