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1 kg prawns prince or meduim
1 tablespoon crushed garlic or freshly chopped
1 teaspoon red chili paste
1 teaspoon Kashmiri chili
1 teaspoon tikka / tandoori spice
salt to taste
puree everything together :
½ lemon freshly squeezed
1 packet tomato paste
½ teaspoon tandoori spice
1 teaspoon jeera powder
½ teaspoon fish spice
crushed black pepper
2 to 3 tablespoon yogurt or sourmilk
dhania (coriander) to garnish
1 teaspoon Rye (black seed) seeds to tempur
IN a pan add butter generously add the garlic along with the prawns and the remaining spices toss and allow to cook on meduim to low for 10 minutes or til almost done .
In the meantime in a pot add the butter and pureed ingredients and allow for water to burn out . lastly add the yogurt or sourmilk ,as well as the cooked prawns and simmer for 5 minutes .
add oil in a small pan heat it nicely add the Rye (black seed) seeds allow to pop and pour over the prawns .
you can adjust the chili by adding more or less .
very nice with kari kitchiri and dhal and rice
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