Spicy savoury plat­ter


(serves 4)

Prep time: 2 hours

Cook­ing time: 15 mins


For the prawns

2 tsp lemon juice

1 tsp ginger-gar­lic paste

1/2 tsp fish masala pinch garam masala pinch chilli pow­der

2 tbsp oil

5-6 tiger prawns, de­veined and cleaned

2 tsp shred­ded fresh co­conut, toasted

1 tbsp sugar


For the chicken

2 tbsp ginger-gar­lic paste

1 tbsp lemon juice

1/2 tsp chilli pow­der

4 tbsp oil

4 large chunks of bone­less chicken

1 clove

1 black car­damom, bruised

1 green car­damom, bruised

1 tsp fennel pow­der

1/2 tsp kash­miri chilli pow­der pinch dry ginger pow­der

2-3 tsp tomato paste

3 tbsp yo­gurt, whisked salt

Method: 1. To pre­pare prawns, mix to­gether lemon juice, gin­ger­gar­lic paste, fish and garam masalas, chilli pow­der and salt. Mar­i­nate prawns in this mix­ture for 2 hours.

2. Heat oil in a fry­ing pan and sauté prawns for about 3 min­utes or un­til just cooked.

3. Mean­while, mix to­gether co­conut and sugar on a plate. Us­ing a pair of tongs, lift prawns from pan and coat in co­conut mix­ture. Re­turn prawns to fry­ing pan and cook un­til sugar cara­malises and gives prawns a crunchy crust.

4. To pre­pare chicken, mix to­gether 1 tbsp ginger-gar­lic paste, lemon juice, chilli pow­der and salt. Mar­i­nate chicken in this mix­ture for 2 hours.

5. Heat oil in a fry­ing pan and shal­low-fry chicken un­til it be­gins to turn slightly brown. Re­move from pan.

6. To same pan, add clove, car­damoms and all spice pow­ders. Stir on low heat for not more than 10 sec­onds then add re­main­ing ginger-gar­lic paste. Stir well un­til slightly brown in colour.

7. Add chicken and tomato paste. Sauté on low heat un­til oil be­gins to ap­pear on side of pan.

8. Stir in yo­gurt and cook for 3-4 min­utes or un­til sauce thick­ens and coats chicken well. Check sea­son­ing, re­move from heat and serve.

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