Prawn Tikka
Fresh prawn cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.
Ingredientsfor 2 servings
- 300 g Prawns
- 4 tsp Garlic paste
- 4 tsp Lemon juice
- 1 tsp Chilly powder
- 3 tsp Sesame seeds Ellu
- 1 bunch Coriander leaves
- Oil, to taste
- Salt, to taste
Preparation
Step 1
For preparing prawn tikka, clean the prawns(don¦t remove the head).
Step 2
Get a small bowl, add garlic paste, salt and lemon juice. Mix it well.
Step 3
Cut the prawns vertically in half(don¦t cut it into 2 pieces).
Step 4
Fill the garlic-lemon paste in the inside portion of the prawns. Set aside for sometime.
Step 5
Grind coriander leaves, sesame seeds, chilly powder and salt to a paste.
Step 6
Apply this paste on the prawn well. Allow it to marinate for sometime.
Step 7
Fry it well in oil till the prawns becomes crispy.
Step 8
Prawn tikka is ready. Serve hot.
Step 9
Specialties 1. Festival dish 2. Serve it as a side dish for biriyani, chapatti etc.
Tip
Seafood cooks in minutes. The single biggest mistake is overcooking — the moment fish turns opaque or prawns curl and go pink, they are done.
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