Ingredients:
12 Cooked king prawns
(jumbo shrimp)
175 g Paneer (see below)
*Substitute with Ricotta
Cheese
2 t Tomato puree (paste)
4 t Greek-style yoghurt
1 1/2 ts Garam masala
1 ts Chilli powder
1 ts Garlic pulp
1 ts Salt
2 ts Mango powder (amchur)
1 ts Ground coriander
8 t Butter
1 ts Corn oil
3 Fresh green chillies
Chopped
3 t Chopped fresh coriander
2/3 c Single (light) cream
Preparation Time: 15 min
Method:
1-Peel the king prawns(jumbo shrimp) and cube the
paneer.
2-Blend the tomato puree(paste), yoghurt, garam
masala, chili powder, garlic, salt, mango powder and
ground coriander in a mixing bowl and set to one
side.
3-Melt the butter with the oil in a deep frying
skillet or wok. Lower the heat slightly and quickly
fry the paneer and prawns for about 2 minutes.
Remove with a slotted spoon and drain on kitchen
paper towels.
4-Pour the spice mixture into the fat left in the
pan and stir-fry for about 1 minute.
5-Add the paneer and prawns and cook for 7-10
minutes, stirring
occasionally, until the prawns are heated through.
6-Add the fresh chilies and most of the coriander
and pour in the cream. Heat through for about 2
minutes, garnish with the remaining coriander n
serve with rice.
Home-Made Paneer
===============
To make paneer at home, bring 1 litre or 4 cups milk
to the boil over a
low heat. Add 2 Tbl lemon juice, stirring
continuously and gently until
the milk thickens and begins to curdle. Strain the
curdled milk through a
sieve (strainer) lined with a muslin (cheesecloth).
Set aside under a
heavy weight for about 1 1/2 to 2 hours to press to
a flat shape about 1cm
thick.
Make the paneer a day before you plan to use the
recipe; it will then be
firmer and easier to handle. Cut and use as
required; it will keep for
about one week in the refrigerator.
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