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Ingredients :
|
Masala |
|
|
25g |
whole
dry red chillies |
|
1/3inch |
cinnamon
bark |
|
1 inch |
fresh
peeled ginger |
|
6-8 |
cloves |
|
8 |
green cardamom |
|
7-8 med. |
garlic cloves |
|
1 large pc. |
mace |
|
1 tsp |
whole
black pepper |
|
vinegar
for grinding, preferably malt |
|
salt |
|
Soak
all ingredients in the vinegar and grind to a very fine paste in a
blender or motorised stone grinder. |
|
|
|
Ingredients |
|
|
4 large |
prawns,
with heads still on |
|
juice
of 1 lemon |
|
¼ tsp |
turmeric
powder |
|
¼ tsp |
chilli powder |
|
1 |
onion, sliced |
|
1 |
tomato, sliced |
|
3 |
green
chillies, sliced |
|
salt |
|
1 tbsp |
Peri
Peri Masala (above) |
|
vegetable
oil to fry |
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Method :
Using a sharp knife, cut the prawns in two without
separating the halves. Wash well to remove the viscera.
Apply the lemon juice, turmeric and chilli powder
to the prawn flesh. Heat the oil in a pan. Fry the prawns lightly for
1 minute and flip over. Fry for another 30 seconds and remove to
serving platter.
Heat the pan with the remianing oil and fry the
sliced onion, tomato and chillies with seasoning.
Tip this onto the prawns and serve, sprinkled with
coriander leaves.
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