These prawns boast a delectable marinade – and then using the marinade to make a sauce adds extra indulgence.
INGREDIENTS
4 tablespoons plain Greek full fat yogurt
2.5 piece ginger, peeled and finely grated
1 large garlic clove, peeled and crushed
5 teaspoons lemon juice
1⁄4 teaspoon salt
1⁄2 teaspoon fresh ground black pepper
2 teaspoons ground roasted cumin seeds
1 teaspoon garam masala
1 teaspoon dried Beetroot powder
225g frozen peeled prawns, defrosted and patted dry
50 g unsalted butter
METHOD
Put the yogurt in a bowl.
Beat lightly with a fork until it is smooth and creamy.
Add ginger, garlic, lemon juice, salt, black pepper, ground roasted cumin seeds, garam masala, and the beetroot powder.
Stir to mix and set aside for 15 minutes. Add the Prawns to the marinade and mix well. Marinate for a couple of hours.
Remove the prawns with a slotted spoon to a bowl, keeping the marinade. Pour this through a sieve.
Melt the butter in a frying pan over medium heat. When the butter has melted completely, turn heat to medium high and immediately pour in the marinade.
Stir and fry for a few minutes or until the butter separates and you have a thick bubbly sauce clinging to the bottom of the pan.
Add the prawns and fold in. Cook for a few minutes, stirring gently.
Serve immediately with a simple green salad, a toasted baguette with garlic and olive oil, drizzled over, and a serving of MANGO CHUTNEY
Original Recipe Madhur Jaffrey Indain Cooking
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