Curry Leaf Prawns by Chef Rajesh Shetty, Executive Chef, GVK Lounge by Travel Food Services

INGREDIENTS

Marination

· Jumbo Prawns 100 gms

· Ginger Garlic Paste 10 gms

· Curry leaf oil 5 ml

· Turmeric pdr 5 gm

· Chilli pdr 5 gm

· Salt to taste

· Lime juice 10 ml

Moilee Sauce

· Grated Garlic 5 gm

· Grated ginger 3 gm

· Cardamom pods 2 nos

· Cinnamon stick small

· Green chilli crushed 3 gm

· Turmeric pdr 5 gm

· Coconut milk 100 ml

· Refined oil 10 gm

Tadka

· Mustard Seeds 2 gm

· Curry leaf fresh Few Leaves

· Oil 10 ml

Date Chutney

· Chopped Dates 150 gm

· Jaggery 20 gm

· Chilli pdr 10 gm

· Cumin pdr 10 gm

· Tamarind 10 gm

Method

1) Peel and devein prawns, wash and pat dry.

2) Marinate the Prawns with ginger garlic paste, turmeric pdr, chilli pdr, curry leaf oil, salt and lime juice.

3) Make the moilee sauce, by heating up oil in a pan, add whole spices, add ginger garlic and chilli paste, cook for a few seconds till the raw smell disappears, add turmeric pdr.

4) Cook the masala, Add coconut milk, season with salt, cook till the sauce is thickened.

5) Prepare date chutney by chopping the dates adding it in a pan with tamarind and jiggery, add water.

6) Cook on a slow flame add spices and adjust seasoning. Cook till the mixture reaches the desired consistency.

7) Cook the jumbo Prawns by heating oil in a pan add mustard leaves, curry leaves and the marinated prawns, cook till the prawns are cooked approx. 4 to 5 mins on a slow flame.

8) Assemble by placing the sauce on the plate, top it with curry leaf prawns and drizzled with date chutney.