Watch tomorrow’s episode of Foodshala to see master chefs Sanjeev Kapoor and Akshay Nayyar cook these starters with a global flavour
Cook like a TV chef with Sanjeev Kapoor and Akshay Nayyar’s tasty starter recipes from this weekend’s episode of Foodshala.
(serves 1) Prep time: 2 hours 15 mins Cooking time: 5 mins Ingredients
1 tsp ginger-garlic paste 1 tsp lemon juice 3 medium-size prawns, cleaned, tail intact 1/2 tsp red chilli powder 1 tsp sumac powder 1/2 tbsp cashew nut paste 2 tsp pomegranate juice 1 tbsp hung yogurt 1/2 tsp carom seeds 1 tbsp ghee (clarified butter) salt For paprika and yogurt dip, mix together: 2 tbsp yogurt 1 tbsp honey 1/2 tsp paprika 1/2 tsp lemon zest 1 tsp lemon juice 1/2 tsp chopped coriander Method:
1. Mix together ginger-garlic paste, lemon juice and salt. Marinate prawns in this mixture for 15 minutes. 2. Mix together red chilli powder, sumac powder, cashew nut paste, pomegranate juice, yogurt and carom seeds. Mix marinated prawns in this mixture and refrigerate for 2 hours. 3. Thread prawns on a skewer with tail side facing up. Baste with ghee. Grill for 3-5 minutes or until done. Serve hot with paprika and yogurt dip.