RECIPES OF INDIA

Ingredients

12

175 gm

2 tbsp

4 tbsp

1 1/2 tsp

1 tsp

1 tsp

1 tsp

2 tsp

1 tsp

8 tbsp

1 tsp

3

3 tbsp

2/3 cup

1 large

King prawns (jumbo shrimp)

Yoghurt

Garam masala

Chilli powder

Garlic pulp

Salt (adjust to taste)

Mango powder

Ground coriander

Butter

Corn oil

Fresh green chillies (chopped)

Fresh coriander (chopped)

Single cream (light)

Tomato (quartered) (optional)

1. Peel the king prawns and cube the paneer
2. Blend the tomato puree, yoghurt, garam masala, chilli powder, garlic, salt, mango powder and ground coriander using a  blender and set aside
3. Melt the butter with the oil in a deep frying skillet or wok
4. Lower the heat slightly and quickly fry the paneer and prawns for about 2 minutes
5. Remove with a slotted spoon and drain on kitchen paper towels
6. Pour the spice mixture into the fat left in the pan and stir-fry for about 1 minute
7. Add the paneer and prawns and cook for 7-10 minutes, stirring occasionally, until the prawns are heated through
8. Add the fresh chillies, tomatoes and most of the coriander and pour in the cream
9. Heat through for about 2 minutes, garnish with the remaining coriander

Serve with rice