Prawns Tikka Masala
Most folks familiar with Indian cuisine have heard of Tikka Masala, the rich brown stew so famous with chicken. Have you ever tried it however, with prawns? This is another delicacy of the Khyber Pass region of India being featured lately in our magazine. This recipe is developed in our test kitchen, and inspired by some Prawn Tikka Masala we tasted at Khyber Pass Restaurant in Oak Park, IL. (708) 445-9032. Try the recipe and let us know what you think! Have a restaurant you would like to have visited by our food editors? Contact us at email@example.com.
Recipe For Prawns Tikka Masala
One pound cleaned, pealed and veined uncooked prawns
One inch ginger pealed and minced
Four garlic cloves minced
One teaspoon sweet paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon white or black pepper
1/2 teaspoon Kosher salt
1/2 teaspoon ground tumeric
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
One Tablespoon tomato paste or puree
1 3/4 cups coconut milk mixed well
1 1/4 cups water
2 tablespoons canola oil or clarified butter (ghee)
1/2 cup minced flat leaf parsley
1/2 cup minced cilantro
1) In a large dutch oven soup pot bring to a simmer the 1 1/4 cups of water with the oil or ghee.
2) Bring all of the dried spices, the garlic and ginger to a boil in the liquid and simmer on medium heat for roughly ten minutes.
3) Add the coconut milk, half the parsley/cilantro and the tomato paste and stir rapidly at medium high heat.
4) Add the prawns and with the lid on but open a crack for ten minutes stirring a bit. Adjust seasoning to taste.
5) Sprinkle the remaining herbs over the stew in a serving dish.
6) Serve with some Basmati rice and some grilled naan along with a side salad.
World Cuisine Today www.worldcuisinetoday.com July 22, 2017