Masala jingla (Stir-fry Chilli Prawns)
Portion: Serves 4 personsIngredients
Masala paste:
4 cloves garlic
4 fresh red chillies
1 teaspoon Kashmiri chilli powder *
2 tablespoons finely chopped mint leaves
1 teaspoon finely chopped Kaffir lime leaves (optional)
1 teaspoon shredded lemongrass
1 teaspoon finely chopped fresh turmeric (or ½ teaspoon powdered turmeric)
salt to taste
*Kashmiri chilli powder is available at Asian grocery shops.
2 tablespoons olive oil
1 teaspoon brown mustard seed
12 green king prawns (de-vein but retain shells)
2 tablespoons lime juice
Garnish:
Salad leaves, such as rocket or mesclun mix
10-12 slices or wedges lime
Additional squeezes of lime juice
½ cup coriander leaves, coarsely chopped
½ cup finely chopped spring onion
Method
1. Using either a mortar and pestle or a blender, blend together garlic, red chilli, Kashmiri chilli, mint, lime leaves, lemongrass, tumeric and salt into a fine masala paste.
2. Heat oil in wok and add mustard seeds.
3. When mustard seeds pop and splutter, add masala paste and stir, frying for 2 minutes or until fragrant and oil separating from mixture.
4. Increase to a high heat, then add prawns, one at a time, coating well with the paste, and stir fry for 5 minutes or until they turn pink. Add lime juice.
5. Arrange prawns on a bed of salad leaves on a platter and garnish with slices of lime. Spoon remaining paste over the prawns and then pour lime juice on top. Further garnish with coriander leaves and spring onion. (Tip – Add the lime juice before the coriander or it kills the flavour of the coriander.)
Receipe by Lakshmi Patel
_____________________________________________________________________
This is an Indian dish and one of my favourite. I actually like it hot and fiery so i usually go for more chilli powder. It depends on your taste buds. The dish is quite easy to prepare and the ingredients easily available. It goes down well with plain rice and function well as an appetizer. One absolute here is that you have to get the prawns fresh, if not, it will spoil the taste of this dish.
posted by Aunt Julia @ 5:30 PM
0 Comments:
Post a Comment
<< Home