Sunday, 25 May 2014

Chilly Butter Prawns

Chilly Butter very own could call it another of my Signature dishes....not just looks yummy but is truly lip smacking....
Do not go by the fiery red color...its not as hot/spicy as it looks...
the butter complements the spice to such an extent...that you are left wishing there were more prawns in your plate....I promise you a truly out of this world experience...
Any type of prawns will do...but I always prefer fresh white medium prawns...but you could use Tiger prawns or Scampi fresh or frozen...whatever you like...
Serve this with any type of Bread (Indian or English), you will love it....

Serves only ME (sorry serves 4)
Prawns - 500 gms
Turmeric powder - 1/2 tsp
Salt to taste
Long red chillies (kashmiri or byadgi) - 10
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/4 tsp
Peppercorns - 1 tsp
Fenugreek seeds - 1/4 tsp
Garlic flakes - 6
Tamarind juice or pulp - 1 tbsp 
Butter - 50 gms or more (as much as you love)
Olive oil - 1 tsp
Mint leaves - for garnish

Meanwhile roast red chillies, coriander seeds, cumin seeds, peppercorn and fenugreek seeds and grind along with tamarind and garlic to thick and fine paste.
Place a heavy bottomed pan on medium heat and add the butter, when butter starts melting add olive oil, this will slow the butter from over heating and getting clarified. Now add the ground masala and fry for a few minutes.  
Now add the cleaned prawns into this pan and fry for 3-5 minutes till prawns change color and become opaque. Do not over cook as it will harden the prawns. Garnish with mint leaves.
Serve hot.

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