Prawn titillates the taste buds in the varied avatars in which the underwater delicacy reaches the dining table of millions of hungry souls worldwide. Sunday POST comes up with two relatively less-tried recipes for prawn lovers looking ahead to a sumptuous
Sunday lunch
Prawn Tikka Masala
Ingredients
20-25 jumbo prawns, de-veined and cleaned
For marination
1/2 lemon
1 tsp salt
1 tsp chilli powder
1 tsp ginger-garlic paste
For gravy
1/2 cup curd
1/4 cup cream (or 1/2 cup milk)
2 onions, finely chopped
Puree of 3 tomatoes
1 tbsp chilli powder (Kashmiri chili powder)
1 tsp salt
1 tsp turmeric
1 tsp cumin seeds
1 Tbsp garam masalapowder
1 tsp ginger-garlic paste
1 tbsp butter
2 tbsp oil
1 tsp tandoori masala (for colour) *optional
Method
In a bowl, mix lemon juice, salt, chilli powder and ginger-garlic paste.
Add prawn and marinate for 15-20 minutes.
Heat butter in a kadai (pan). Add marinated prawns and cook for about four-five minutes till well-cooked. Keep aside in another bowl.
In the same kadai, take two tbsp oil and add cumin seeds.
When they sizzle, add chopped onions and saute for about 4-5 minutes until onions turn dark brown.
Add ginger-garlic paste, chilli powder, turmeric powder, salt and fry for one minute until the mixture exudes an aroma.
Make a puree of the tomatoes using a blender and add in the kadai.
Mix well and cook on low flame for three-four minutes till the mixture thickens.
Add cream, curd and garam masala. Mix well on low flame.
Add cooked prawns, tandoori masala powder and salt to taste.
Serve with rice or hot naan.
Prawn Pickle
Ingredients
1/2 kg prawns, de-shelled and de-veined
1 cup coconut vinegar
200 gm ginger
200 gm garlic
100 gm chilli powder
250 ml sesame oil
Salt to taste
2 tsp fenugreek (methi) seeds
Method
Marinate the prawn with salt, 2 tsp chilli powder and two spoons of vinegar and refrigerate for an hour.
Dry roast fenugreek (methi) seeds, grind it, and keep aside. Boil the vinegar and keep aside.
Heat oil in a thick-bottomed deep pan. Deep fry the prawns and be sure not to overdo the frying.
In the same oil add the ginger cut into long thin strips.
Saute for a while, add garlic and again saute for two minutes. Turn off the flame and add chilli powder till the mixture turns cold.
Mix the fried prawns, salt and vinegar and wait till the mixture comes to room temperature.
Store in dry glass bottles.