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Grilled Prawns with Burnt Kiwi Chutney

Prawns marinated in a kiwi pulp masala and grilled to perfection served alongside a burnt kiwi chutney. This is a Sanjeev Kapoor exclusive recipe.

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Grilled Prawns with Burnt Kiwi Chutney

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Main Ingredients Prawns (medium), Kiwi
Cuisine Fusion
Course Main Course Seafood
Prep Time 31-40 minutes
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Non Veg

Ingredients list for Grilled Prawns with Burnt Kiwi Chutney

  • 600 grams Prawns (medium) shelled and deveined
  • 1 Kiwi peeled and roughly chopped
  • 6-7 Garlic cloves
  • 1/2 teaspoon Oregano
  • 1/2 teaspoons Crushed black peppercorns
  • 2 teaspoons Olive oil
  • 1 1/2 tablespoons Lemon juice
  • to taste Salt
  • for grilli Oil
  • Burnt Kiwi Chutney
  • 5-6 Kiwi roasted, peeled and roughly chopped
  • 1 teaspoon Oil
  • 1 tablespoon Ginger chopped
  • 1/2 teaspoon Onion seeds (kalonji)
  • 1/2 cup Sugar
  • 1/2 teaspoon Black salt (kala namak)
  • to taste Salt
  • 1/2 teaspoon Red chilli flakes
  • 1/2 teaspoon Roasted cumin powder

Method

  1. Make a cut in prawns to split them wide open.
  2. Grind garlic, kiwi, oregano, crushed peppercorns, 1 teaspoon olive oil into a smooth paste. Add lemon juice and salt, mix well and add remaining olive oil. Mix well.
  3. Add the prawns in the ground paste and mix well. Set aside for ½ hour.
  4. To make burnt kiwi chutney, heat oil in a non-stick pan. Add ginger, onion seeds and sauté well.
  5. Add sugar, ½ cup water and kiwis, mix well and cook for 3-4 minutes.
  6. Add black salt, salt, red chilli flakes and cumin powder. Mix well and cook for a while. Remove from heat and set aside.
  7. Heat some oil in a non-stick pan. Place the marinated prawns on it and grill for 3-4 minutes on each side. Add the leftover marinade and mix well. Cook till evenly done.
  8. Serve hot with burnt kiwi chutney.
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