Chef Vj

Prawns Caldeen (6 portions)

Prawns	1 kg.
Coconut Milk	1 no.
Coriander Seeds	5 gms.
Cumin Seeds (Jeera)	½ tsp.
Pepper Corns	15 gms.
Green Chillies	2 nos.
Poppy Seeds (Khus khus)	15 gms.
Turmeric Powder	¼ tsp.
Lime Juice	1 tbs.
Salt	to taste

	Shell, devein and wash prawns. Apply salt and lime juice and keep aside for 30 minutes.
	Grind together all ingredients to a fine paste. Blend into the coconut milk.
	Bring to boil and simmer for about 10 minutes till the aroma of coconut is released.
	Broil the prawns on a griddle. Add to coconut milk masala and simmer for about 5 minutes.
	Adjust the seasoning.
	Serve hot with steamed rice.

Prawns Patio (3 portions)

Prawns (shelled, deveined)	500 gms.
Dry Whole Red Chillies	5 nos.
Garlic	10 gms.
Cumin Seeds (Jeera)	5 gms.
Turmeric Powder	1 tsp.
Onions	200 gms.
Chopped Coriander Leaves	1 tbs.
Tamarind Pulp	50 gms.
Jaggery	1 tbs.
Oil	25 ml.
Salt	to taste
Lime Juice	1 tbs.

	Wash prawns thoroughly and marinade with salt & lime juice.
	Grind to a fine paste, dry whole red chillies, garlic, cumin seeds and turmeric powder.
	Slice a quarter of the onions and finely chop the remaining.
	Heat oil in a pan and fry the sliced onions to a golden colour.
	Add ground paste and stir fry for five minutes till the onions are well blended with the ground paste.
	Add prawns and stir fry for 2 minutes.
	Stir in chopped onions, half the coriander leaves and salt.
	Add about 150 ml. of water. Bring to boil and simmer till prawns are cooked.
	Add tamarind pulp and jaggery and simmer till the jaggery has dissolved.
	Serve hot garnished with chopped coriander leaves.

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