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Pan seared Lemon chilly Tiger Prawns with Moilly s

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Tiger prawns pan seared and then cooked with spicy sauce.

This recipe has featured on the show Khanakhazana.

Preparation Time : 16-20 minutes

Cooking time : 31-40 minutes

Servings : 4

Pan seared Lemon chilly Tiger Prawns with Moilly s

Main Ingredients

Prawns (kolambi/jhinga), Chilli garlic sauce

Cuisine

Fusion

Course

Main Course-Seafood

Level Of Cooking

Medium

Ingredients

  • Prawns (kolambi/jhinga)
    4
  • Chilli garlic sauce
    2 tablespoons
  • Coconut oil
    30 millilitres
  • Mustard seeds
    1 tablespoon
  • Curry leaves
    8-10
  • Onion ,sliced
    1 large
  • Ginger,chopped
    15 grams
  • Garlic,chopped
    15 grams
  • Green chilli,chopped
    1
  • Coconut cream
    200 grams
  • Lime leaves
    3
  • Salt
    to taste
  • Red chilli powder
    1 teaspoon
  • Turmeric powder
    1/2 teaspoon
  • Black pepper powder
    1 teaspoon

Method

Step 1


Deshell prawn with tail on & clean . Give it a cut on the back Rub it with the chilly garlic sauce Cook on a hot plate with a cover. Remove, plate it and serve hot wih the moily sauce

Step 2


MOILY SAUCE METHOD Heat oil add in the mustard seeds, curry leaves, and then the sliced onions and saute till translucent Add in the chopped ginger, garlic, chilly and saute for few seconds Add in the turmeric powder, chilly powder, black pepper powder and mix well Add in the coconut cream , lime leaves and boil on slow fire for 8-10 minutes. Add salt, mix well ,and remove. Strain it to a smooth consistancy and serve by pouring it over the pan seared prawns.

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