Dry Prawns Chutney

Ingredients :

3/4 cup dry Prawns
1/2 cup of dessicated or fresh coconut
2 dry red chillies
2 green chillies
1 " pc of ginger
3 flakes of garlic
1 lemon size ball of tamarind
2 big onions chopped finely
2 tbsp oil
1/4 tsp salt


Dry roast the prawns on slow flame in a frying pan till nice aroma emits, pound it coarsely. Keep it aside.



In a dry grinder grind the dry chillies, green chillies, garlic & tamarind to a nice coarse mixture.



Take 2 tbsp oil in a pan, heat the oil, add chopped onions and brown them.




Add the coconut and let it brown. Now add the coarse ground spice mixture.



Add the pounded roasted shrimps. Add salt to taste. Mix well.



Serve with plain rice & dal or tomato saar or simply with Congee. I don't like Congeee. When I was little I would always fight with mum or Mai and sleep hungry. Adrian , Sabu and me we all 3 don't like it so i'm glad I don't have to make Congee ever.

Tandoori Prawns

Tandoori Prawns recipe

Ingredients
1 kg prawns
2 tbsp lemon juice
2 tbsp ginger-garlic paste
Salt to taste
1 tsp ajwain
1 tsp kashmiri chilli powder
1/2 tsp garam masala
Apinch of turmeric powder
200 gm yoghurt.

Preparation
Shell the prawns. Devein them. Wash carefully and make sure there are no veins left over. Pat dry. Marinate with lemon juice, salt and ginger-garlic paste. Leave for 15 minutes. Make a mixture in yoghurt with ajwain, ginger-garlic paste, garam masala, red chilli powder and haldi. Arrange prawns on skewers, brush oil and cook it in the oven for 5 minutes in a preheated oven @ 180 degree C, turn it and apply oil again and grill it for another 5 minutes or you simply shallow fry them in a frying pan. Enjoy the hot sizzling yummy prawns.