Yield: 4 Servings
|12 \N||Cooked king prawns|
|\N \N||(jumbo shrimp)|
|175 grams||Paneer (see below)|
|\N \N||*Substitute with Ricotta|
|2 tablespoons||Tomato puree (paste)|
|4 tablespoons||Greek-style yoghurt|
|1½ teaspoon||Garam masala|
|1 teaspoon||Chilli powder|
|1 teaspoon||Garlic pulp|
|2 teaspoons||Mango powder (amchur)|
|1 teaspoon||Ground coriander|
|1 teaspoon||Corn oil|
|3 \N||Fresh green chillies|
|3 tablespoons||Chopped fresh coriander|
|⅔ cup||Single (light) cream|
1. Peel the king prawns(jumbo shrimp) and cube the paneer.
2. Blend the tomato puree(paste), yoghurt, garam masala, chilli 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 chillies and most of the coriander and pour in the cream.
Heat through for about 2 minutes, garnish with the remaining coriander and 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 1½ 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.
//Compiled by Imran C.//
Posted to CHILE-HEADS DIGEST V3 #183 From: "I. Chaudhary" <imranc@...> Date: Wed, 11 Dec 1996 12:59:46 +1000 (EST)