TANDOORI - TIKKA KING PRAWNS RECIPE - FOOD.COM
This isn't a classic indian dish, it's one that i have brought together in the style of my favourite tandoori and tikka dry-cooking dishes. Serve it with a dollop of raita and a pile of chapatis.
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large, shallow dish, mix together the garlic, cumin, chilli, tumeric, salt, yogurt and food colouring.
- Add the prawns and stir well to coat.
- Preheat a large non stick frying pan.
- Thread the prawns on to soaked bamboo skewers and cook for 5 minutes, turning until the coating is dark red and prawns cooked through.
- Serve with lemon wedges, raita and chapatis.
Nutrition Facts : Calories 52.7, FatContent 1.8, SaturatedFatContent 0.8, CholesterolContent 49, SodiumContent 512.7, CarbohydrateContent 2.9, FiberContent 0.2, SugarContent 1.8, ProteinContent 6.3
KING CRAB TIKKA MASALA WITH COCONUT, PAPAYA AND MANGO RECIPE
Star chef Grant Achatz gives his rich, warmly spicy tikka masala a hit of fresh fruit flavor with a papaya-and-mango topping. Slideshow: More Crab Recipes
Provided by Grant Achatz
Categories Crab
Total Time 2 hours 0 minutes
Yield 8
Number Of Ingredients 24
Steps:
- Tie the lemongrass, cardamom and cinnamon stick in a piece of cheesecloth.
- In a large enameled cast-iron casserole, melt the ghee. Add the onions, ginger, garlic, garam masala, turmeric, coriander, cumin, paprika and cayenne and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the tomato paste and cook, stirring, until lightly caramelized, about 5 minutes. Add the lemongrass bundle along with the crushed tomatoes and their juices and bring to a simmer. Cover and cook over low heat, stirring occasionally, until thickened, about 30 minutes. Stir in the coconut milk and cook uncovered until the flavors meld, about 15 minutes.
- Stir the crabmeat into the casserole, season with salt and cook until warmed through, about 2 minutes. Top with the mango, papaya, chopped cilantro, chopped mint and chile. Garnish with cilantro and mint sprigs and serve hot with rice and lime wedges.
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