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Ingredients :
Norwegian prawns 41/50-600gms
Chopped onions 80gms
Ginger paste 20gms
Garlic paste 25gms
Chopped green chillies 1
Fresh chopped coriander leaves- half bunch
Curry leaves 6-8
Mustard seeds 3gms
Coconut milk 100ml
Green cardamon powder 5gms
Beaten Eggs 2
Grated cheddar cheese 40gms
Single cream 50ml
Cumin seeds 5gms
Star anise powder 2gms
Red pepper Brunoise 15gms
Green pepper Brunoise 15gms
Yellow pepper Brunoise 15gms
Fresh mint leaves - half bunch
Fresh tomatoes 2
Dates 40gms
Tamarind 40gms (cleaned deseeded)
Jaggery 40 gms
Red chilli powder 3gms
Oil 30ml
Salt to taste |
Method :
Grind together coriander leaves, mint leaves, green
chillies and the fresh tomatoes into a psate. Keeo aside.
In a pan add the dates, jaggery and tamarind, cover
them with water and simmer until tender. Pass through a sieve. Mix in
the red chilli powder and salt.
Heat oil in a pan, crackle mustard seeds, curry leaves
and cumin seeds.
Add in the finely chopped onions followed by ginger
paste and garlic paste saute until they bgin to turn a golden brown.
Add in Norwegian prawns along with the star anise
powder, cardamon powder and coconut milk, Let it simmer.
Mix in the bruniose of peppers and our the mix in a
dish.(keep some brunoise aside for garnish),
Mix beaten eggs to the mint and coriander paste and
sprinkle it over prawn mix followed by tamarind sauce, cheddar cheese
and the single cream (for the cheese to melt evenly).
Place the dish under a salamander or put in a
pre-heated oven at 180C for 3-4 minutes till the cheese melts evenly.
Serve garnishes with freshly chopped coriander along
with brunoise of red, yellow and green peppers. |