Indian Memorabletandoori Prawns Recipes

Steps:

• Put the onion, ginger, garlic and the halved tomatoes in a food processor with 50ml water and blitz to a smooth purée. You may need to scrape down the inside of the food processor a couple of times. Heat the oil in a large, deep non-stick frying pan, pour in the purée, cover with a lid and cook for 10 mins.
• Add the 1/2 cinnamon stick, mustard seeds, cloves, cardamom, turmeric, coriander and curry leaves, and cook for a few mins, stirring. Pour in 300ml water with the stock cube, coconut and chilli, then leave to simmer for 10 mins more. Taste to ensure that the onion is fully cooked - if not, it is worth cooking for another 5 mins.
• Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).

Steps:

• Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. Stir well to coat, then cover and marinate in the refrigerator for 15 minutes.
• Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
• Heat 1 tbs oil in a wok or frypan over medium-high heat. Add prawns and stir-fry for 2-3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the remaining 1 tbs oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. Stir in the tomato, then cover and simmer over medium heat for 5 minutes until tomato is softened.
• Return prawns to pan with yoghurt and cilantro, then warm through, stirring, for 1 minute.
• Season to taste, then serve with rice.

Steps:

• Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.
• Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.
• Add the onions and sauté lightly for 12-14 minutes, until soft but not coloured.
• Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.
• Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
• While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.
• Add the prawns and tomatoes to the sauce and simmer gently for a further 5-6 minutes, until the prawns are cooked; do not overcook or they will be tough.
• Serve scattered with the fried curry leaves, with lemon wedges on the side.

Steps:

• Combine chili powder, coriander powder, turmeric, pepper, cumin powder, garlic-ginger paste,lime juice, salt, and 1 tbsp oil in a medium bowl. Set aside.
• Clean the prawns and squeeze to drain.
• Add to the bowl and toss well. Marinate for about 15-20 minutes.
• Heat the remaining oil in a griddle and add the marinated prawns. Gently stir and fry on each side for 2 minutes (4-5 minutes as whole).
• Transfer into a serving plate and garnish with chopped cilantro