It was one of those laaaazzy Sundays when I woke up, decided to go out shopping but then laziness took over and just stayed put at home. Here’s my extremely desi version of surf n’ turf!
200 gms prawns, shelled and de-veined
4 tbsp fresh ginger-garlic paste
2 tsp dry coconut-red chilli powder chutney, substitute with molaga podi and some coconut
2 tsp tamarind pulp
1/2 tsp red chilli powder
A pinch of haldi
1/2 tsp dhania and jeera powder
1 tbsp of finely chopped onions
4-5 curry leaves, finely chopped
1/4 cup bread crumbs, for thickness
Juice of a lime
Salt to taste
Mix all the ingredients together and coat the prawns with them. Allow to marinate for an hour or two. Heat a tawa, spread lightly with olive oil and put the prawns on this. Spread it around like a dosa and let it cook till it turns golden brown and turn it over to cook on the other side. Scramble it into little bits when done and serve with some chopped onion, chillies and lime with a sprinkle of chaat masala.
500 gms chicken, cut into small pieces
1 onion, chopped
1 tsp jeera
1/4 tsp saunf
2 tbsp black peppercorns, crushed
3-4 sprigs of curry leaves
1 tsp ginger, peeled and cut into matchsticks
Salt to taste
Heat olive oil in a pan and add the jeera, when it begins to sputter or turn golden brown, add the onions and saute well till the raw smell goes away. Add the saunf and black peppercorns to this. Now mix well and add the chicken, coat the chicken pieces with this mixture well and cover to let it cook. If it sticks to the pan, add some water. Add the curry leaves and cook some more. Adjust the seasoning. When its done, turn off the flame and add the coriander leaves and ginger, mix well and serve hot.