Pan seared Lemon chilly Tiger Prawns with Moilly s

Ingredients list for Pan seared Lemon chilly Tiger Prawns with Moilly s

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

Method

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
2. MOILY SAUCE METHOD :
   Heat oil add in the mustard seeds, curry leaves, and then the sliced onions and saute till translucent
3. 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
4. Add in the coconut cream , lime leaves and boil on slow fire for 8-10 minutes.
   Add salt, mix well ,and remove.
5. Strain it to a smooth consistancy and serve by pouring it over the pan seared prawns.

Nutrition Info