GOAN HOT PRAWNS PICKLE-STYLE
Ingredients:
500grams - Headless fresh prawns shelle 4 - Tomatoes finely chopped divined and cleaned
2 - Green chillies deseeded and chopped
1 - Sprig curry leaves.
Ingredients for making a paste to marinate the prawns:
4 - Tablespoons oil
Salt
Suger
Vinegar to taste
Grind to a fine past,
2 - dry red chillies preferrably kashmir,1 - teaspoons black peppercorns,
1 - tablespoons mustard seeds
2 - teaspoons cumin seeds teaspoons turmeric powder
1 - tablespoons ginger-garlic paste
1 - tablespoons vinegar or as per taste.
Method:
Rub the prawns with some salt and a pinch of the turmeric powder. Keep if for 5 minutes then wash well and drain. Rub the ground paste into the prawns and marinate the mixture for few minutes. Heat the oil in a heavy-bottomed pan drop in the curry leaves. Add the chopped onions and saute on midium heat for about 3 minutes or till the onions are light brown.Add the tomato pieces and fry till the oil leaves the sides. Add the prawns along with the marinade and stir-fry briefly. Add the chopped green chillies, salt, sugar and vinegar to taste. Mix well. Cover and cook on low heat for about 10 minutes or till the prawns are coocked and the oil starts floating on top.
GRILLED BENGAL TIGER PRAWNS
Ingredients:
16 - Medium size prawns
4tsp - Peeled lemon juice
Salt to taste1 - tsp chilli powder
1 - garlic clove
Crushed
1 - tsp vegetable oil
2- tsp freshly chopped coriander.
Method:
Make a slit down the back of each prawn and open out into butterflies. In a bowl, mix together the remaining ingredients untill well blended. Add the prawn, turn to coat well then leave to marinate for 1 hour. Preheat the grill for 5 min. Put the prawns together with their marinate, to a shallow overproof dish (iarge enough to take them in one layer). Grill for 10-15 minutes, turing and basting several times during the cooking.The Prawns are ready to serve.
LOBSTER CURRY
Ingredients:
1 tbsp - Olive oil
1 - Lobster (peeled & diced)
Currey powder1 - spinach
1 - Turmeric spinach
1 - Coriander spinach
1 - Ginger paste spinach
1 tbsp - Chopped parsley
150ml - Double cream
1 tsp - Tomato pure
Sliced lemon to garnish.
Method:
Heat oil in a pan. Put the diced lobster in the heated oil. Fry for 1-2 minutes & remove if from oil. Add the ingredients (expect for cream, parsley & tomato puree) into the oil, cook it for a while. Combine chopped parsley into the oil & cook if for another 1-2 minutes. Add cream & tomato puree. Occasionally stir & simmer it for a few minutes. Garnish the lobster with sliced lemon & serve it hot.
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