Hot and Spicy Grilled “Kadai” King Prawn – Constance Prince Maurice, Mauritius
Ingredients:
4 pcs King Prawns
Marinade:
10 gr Ginger & Garlic paste
30 gr Cheddar cheese paste
40 gr Cashew nuts paste
100 gr Yogurt
4 gr Fenugreek dry leaves
2 gr Kashmiri red chili powder
2 gr green chili powder
4 gr Cumin powder
2 gr Garam massala
4 gr king Masala powder
20 ml Mustard oil
2 gr Himalayan Black Salt
3 gr salt
2 gr Chaat massala
30 ml Lemon juice
Garnishes:
1 each 3 coloured peppers
50 gr onions
Sauce:
250 gr tomato
100 gr onions
20 gr chopped ginger
30 gr Cashew nuts
4 gr cumin seeds
Procedure:
Marinade king prawns with the marinating ingredients and keep for 20 minutes in thefreeze. Later grill on a tawa/ tandoor or pan fry. Make a sauce with the chopped onions, cumin seeds, cashew nuts, chopped ginger, and chopped tomatoes.
Season and let simmer until water from the vegetables are completely dry. Keep aside to cool down.
Later fine blend, strain, adjust seasoning and consistency by adding some cream.
Cut into dices the 3 colored peppers and onions. Sauté and keep aside.
Plating:
On plate, put the sautéed garnishes lengthwise with a spoon, put some hot sauce here and there and place the 4 pieces of grilled prawns, sprinkle some chaat massala and freshly chopped herbs.