Sunday, August 9, 2020
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Appetisers

Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili

By Chef Surjan Singh Jolly, 25 Sep, 2017
     

    Ingredients

    3 prawns 18-20 count/kg, peeled, deveined and tail on
     
    3 gms mustard seeds    
     
    10 ml seasoned oil (rapeseed oil with sliced garlic, mustard seeds, curry leaves, and a pinch of turmeric)
     
    ½ fresh red chilly, washed and chopped
     
    ½ lemon, to season
     

    Preparation

    Heat the oil and add mustard seeds till it crackles followed by garlic, curry leaves, and a pinch of turmeric.
     
    Add prawns and cook till almost done (for five minutes or so).
     
    Season (salt and lemon juice) and add the chilly. Cook till prawns are done (make sure they do not get dried/ brown/over-cooked/burnt or tough).
     
    Serve with salad/bread as an option

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