400 Grams large prawns (jheenga), peeled and deveined
4 Dried red chillies, broken
1 Teaspoon coriander seeds (dhania)
2 Tablespoons lemon juice
Salt to taste
3 Tablespoons oil
1 Teaspoon carom seeds (ajwain)
1 Medium onion, chopped
1 Teaspoon garlic-garlic paste
2 Green chillies, chopped
½ Teaspoon roasted and crushed dried fenugreek leaves (kasuri methi)
¾ Cup roasted pepper jam
2 Tablespoons chopped fresh coriander (hara dhania)
½ Teaspoon garam masala powder
For Roasted Pepper Jam
4 Medium red capsicums (lal shimla mirch), quartered
2 Medium tomatoes, seeded and quartered
Salt to taste
1 Teaspoon oil
3-4 Garlic cloves, chopped
3 Tablespoons cider vinegar (sirka)
2 Tablespoons brown sugar
2 Teaspoons red chilli flakes
1. To make roasted pepper jam, preheat oven to 180°C/350°F/Gas mark 4.
2. Arrange the capsicums and tomatoes on a baking tray and sprinkle with salt. Bake for twenty to twenty five minutes and set aside to cool. When completely cooled, peel the capsicums and tomatoes and puree them in a blender.
3. Heat the oil in a non-stick pan, add the garlic and sauté for thirty seconds. Add the capsicum-tomato puree and cook for two minutes. Add the vinegar and bring to a boil. Lower the heat and add the brown sugar, chilli flakes and salt. Cook till reduced to half the quantity. Remove from heat and set aside.
4. Dry roast the red chillies and coriander seeds. Cool and grind coarsely. Marinate the prawns in a mixture of the ground masala, lemon juice and salt for fifteen minutes.
5. Heat the oil in a pan, add the carom seeds. When they begin to change colour, add onion and sauté till golden brown. Add the ginger-garlic paste and green chillies and sauté for thirty seconds.
6. Add the marinated prawns and stir-fry for few minutes. Add one-fourth cup of water and cook till tender. Add the kasuri methi and mix well. Stir in the roasted pepper jam and mix till all the prawns are coated well.
7. Garnish with the coriander leaves and garam masala powder and serve hot.
Recipe by Chef Sanjeev Kapoor