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Grilled curried tiger prawns

Serves 2

Ingredients

Tiger prawns - 400gms

Chilli Powder - 10gms

Black pepper powder - 10gms

Turmeric powder - 5 gms

Ginger garlic paste - 5 gms

Lime juice - 10ml

Coconut oil - 15ml

Salt - 5gms

For curry sauce

Chopped onion - 50 gms

Ginger garlic paste - 10gms

Curry leaves - 1 sprig

Fenugreek - 5gms

Coconut oil - 20 ml

Chopped tomato - 40gms

Chilly powder - half tsp

Coriander power - 5gms

Tamarind juice - 5ml

Coconut milk - 20ml

K. S. Sunny is senior sous chef, Hotel Abad Plaza

Method: For Marination :

Wash the whole tiger prawns, slit them from head to tail lengthwise. De-vein and clean the tiger prawns in running water. Make the marinade with the chilli powder, turmeric powder , black pepper powder, ginger garlic paste ,lime juice and salt and marinate the tiger prawns in the above mixture for half an hour. Grill tiger prawns in hot tawa with little coconut oil till the prawns are cooked. Remove from tawa.

For curry sauce:

Heat oil in a pan, add fenugreek and curry leaves, when it crackles add the chopped onion ,sauté, then add ginger garlic paste. Add chopped tomatoes and continue to sauté. Add chilly powder, coriander powder and turmeric powder and roast well. Add tamarind juice and a cup of water. Cook the masala till oil appears on the surface .Add coconut milk, remove and strain. Boil the strained curry sauce with curry leaves and shredded ginger for 2 minutes .Check for seasoning. Spread some the curry sauce in a platter and arrange the grilled tiger prawns over the sauce and serve garnished with lemon wedges and curry leaves.

Accompaniment: Indian bread or plain rice.

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