Seared Prawns With Lime With Mint and Cilantro Chutney |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Recipe from the Spice Goddess - Bal Arneson Ingredients:
8 large prawns, peeled and deveined |
2 tablespoons grapeseed oil |
1 tablespoon grated fresh garlic |
1 teaspoon fenugreek leaves |
1 teaspoon spanish paprika |
1 teaspoon cumin seed |
1/4 teaspoon cardamom seed |
1 tablespoon fresh lime juice |
8 wooden skewers that have been soaked in water |
2 cups mint leaves, washed |
1 small chili pepper |
1/4 cup red onion, chopped |
1/4 cup cilantro leaf, chopped fresh |
1 tablespoon garam masala |
1 teaspoon salt |
1/2 cup water |
2 tablespoons tamarind juice |
Directions:
1. Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside.
2. Place a cast iron skillet over medium-high heat and add the oil. When it begins to get hot, add the garlic, fenugreek, paprika, cumin seeds, and cardamom seeds, and toast well, or until garlic is golden.
3. Add the shrimp skewers to the pan and cook them in the spices until done, about 3 to 4 minutes each, turning frequently. Sprinkle the prawn with lime juice and serve with the Mint and Cilantro Chutney.
4. To make the chutney:.
5. Place the mint leaves, chile pepper, red onion, cilantro leaves, garam masala, salt, water, and tamarind water in a food processor and process until smooth, like the consistency of pesto. Put into a serving bowl and serve with the Seared Prawns.
|
|