How to make Kadai Prawns With Roasted Pepper Jam -

Prawns cooked with kadai masala and served on a bed of roasted red pepper jam

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Large prawns, Coriander seeds (साबुत सूखा धनिया)

Cuisine : Indian

Course : Main Course Seafood

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For more recipes related to Kadai Prawns With Roasted Pepper Jam checkout Prawns Khadkhade. You can also find more Main Course Seafood recipes like Chingri Malai Curry Prawns Xacuti Pepper Garlic Lobster Pumpkin Shrimps

Kadai Prawns With Roasted Pepper Jam

Kadai Prawns With Roasted Pepper Jam Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 51-60 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Kadai Prawns With Roasted Pepper Jam Recipe

  • Large prawns peeled and deveined 400 grams

  • Coriander seeds quartered 1 teaspoon

  • Dried red chillies broken 4

  • Medium onion 1

  • Sea salt to taste

  • Lemon juice 1 tabelspoon

  • Oil 3 tablespoons

  • Carom seeds 1 teaspoon

  • Green chillies 2

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Dried fenugreek leaves (kasoori methi) roasted and crushed 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Red chilli flakes 1 teaspoon

  • Fresh coriander sprigs a few

  • Roasted Pepper Jam

  • Medium red capsicums quartered 4

  • Medium tomatoes seeded and quartered 2

  • Salt to taste

  • Oil 1 teaspoon

  • Garlic chopped 3-4 cloves

  • Cider vinegar 3 tablespoons

  • Brown sugar 2 tablespoons

  • Red chilli flakes 2 teaspoons


Step 1

To make the pepper jam, preheat the oven to 180C/350F. Arrange the capsicums and tomatoes on a baking tray and sprinkle some salt over them. Bake for 20-25 minutes and set aside to cool. When completely cold, peel the capsicums and tomatoes and purée them in a blender.

Step 2

You can also roast the capsicums and tomatoes on direct flame. Cool, remove seeds and puree in a blender.

Step 3

Heat oil in a non-stick pan. Crush and chop the garlic cloves and add to the hot oil and sauté.

Step 4

Dry roast coriander seeds and red chillies in another non-stick pan till lightly browned. Transfer into a mortar and let the mixture cool.

Step 5

When garlic in the first pan turns golden, add the capsicum-tomato purée. Add salt, mix and cook for 2 minutes.

Step 6

Chop the onion.

Step 7

When the capsicum-tomato mixture in the first pan reduces a little, add vinegar and mix well. Reduce heat and add brown sugar and mix well. Add chilli flakes and mix and cook till reduced to half the quantity. Remove from heat and set aside.

Step 8

Take prawns in a bowl. When the coriander seeds-red chillies are cooled, pound them to a coarse powder with sea salt. Add this to the prawns, add lemon juice, mix and set aside to marinate for 15 minutes.

Step 9

Heat oil in a non-stick wok, add carom seeds. When they begin to change colour, add the chopped onion and mix. Chop green chillies and add. Mix and sauté till onion turns golden brown. Add ginger paste and garlic paste, mix well and sauté for 1 minute.

Step 10

Add the marinated prawns and toss well. Add a little salt, dried fenugreek leaves, garam masala powder and red chilli flakes and mix well. Add half the roasted pepper jam, and mix till all the prawns are well coated.

Step 11

Roughly chop coriander leaves and add and mix. Add ¼ cup water, mix and cook till the prawns are done.

Step 12

To serve place a ring in a serving plate and spread the remaining jam at the base. Put the prawns over this and remove the ring gently. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.