In tomorrow’s final episode of Foodshala, three participants will fight it out for the prized trophy with these recipes
As the curtain falls on Foodshala, three contestants go head-to-head for the prized trophy.
Grilled prawns on moilee-soaked string hoppers
Prep time: 30 mins
Cooking time: 15 mins
1 tsp garlic paste pinch sugar pinch salt
1 black cardamom
2.5cm cinnamon stick
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp cloves
3 tbsp black peppercorns
4 tiger prawns, shelled, slit, deveined and butterflied with tail on handful curry leaves
1 tsp coconut oil
1 prepared stringhopper For the moilee
3 tbsp coconut oil
2 garlic cloves, chopped
1 onion, finely chopped pinch turmeric powder
2 tsp white pepper powder
1/2 cup very thin coconut milk
1/2 cup thin coconut milk
1/2 cup thick coconut milk
1 tsp ghee (clarified butter)
3 shallots, crushed
3-4 curry leaves
1 tomato, cut into roundels salt
Method: 1. To prepare prawns, mix together garlic paste, sugar and salt. Marinate prawns in this mixture for about 30 minutes.
2. Meanwhile, toast all whole spices in a frying pan until fragrant. Remove from heat and place in a mortar. In the same hot pan, toast a few curry leaves until they begin to change colour then add to spices in mortar. Add pinch of salt and pound until you get a coarse powder.
3. Heat coconut oil in frying pan. Coat prawns in prepared spice mixture and place in frying pan. Cook for about 3 minutes then turn over. When prawns are cooked take them out of pan immediately.
4. To make moilee sauce, heat coconut oil in a pan then add 3 cloves. Add garlic and onion and sauté until onion is translucent.
5. Add turmeric powder, pepper and salt. Sauté and add very thin coconut milk. Stir and when mixture begins to bubble add thin coconut milk. Again, heat it until it begins to bubble. Finally, add thick coconut milk, stir well and heat through.
6. Heat ghee in small frying pan. Add shallots, remaining cloves and curry leaves. Let it splutter for a few seconds then pour it over moilee.
7. To serve, place a stringhopper in a shallow soup bowl. Pour moilee over and arrange prawns on top. Garnish with remaining curry leaves and serve.