Grilled Fenugreek Prawns... And Focusing Broad:)

We look at things in our own specific ways. In fact we look at things the way we want them to be seen to us.   We focus on Mondays... and lose sight of the Thursdays and Fridays. Why? I know I must think of the bigger picture. Today or tomorrow and their problems don't matter. I know in the longer run, I may not even remember those problems! But still they matter, today. And I fret. I frown. And forget that I have a whole life ahead, not just today. The more I frown, the more I cook. The more I cook, the more cups of green tea, I consume. And the end result of my cooking, invariably brings a smile to my face. That is the therapeutic nature of working in the kitchen to create something. Flour, egg and sugar turning into the loveliest cakes, a smelly fish turning into a delectable curry, so on and so forth. Honestly, is there anything better creative than cooking!

This is what I made today, that brought the broadest smiles, not just on me, but on all who sat for dinner at the table :-) It was a surprise twist to the prawns, the flavours of fenugreek, curry leaves, coriander and mint oozing through.

INGREDIENTS: (Adapted from Sanjeev Kapoor's recipe)
Powdered Dry Fenugreek Leaves - 2 tablespoons
Medium Prawns - 20
Ginger-Garlic Paste - 2 tablespoons
Lemon Juice - 2 tablespoons
Salt to taste
Curry Leaves - 10
Fresh Coriander Leaves - 1 cup
Fresh Mint Leaves - 1/4 cup
Green Chillies - 3
Thick Yoghurt - 1 cup
Fresh Cream - 3 tablespoons
Chilli Powder - 2 teaspoons
Carom Seeds - 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Cornflour - 2 tablespoons
Oil - 3 tablespoons
Melted Butter for Basting.

Peel and devein the prawns. Mix together one tablespoon powdered dry fenugreek leaves, one tablepoon ginger-garlic paste, lemon juice and salt along with the cleaned prawns and set aside for half an hour.

Grind together curry leaves, fresh coriander, mint leaves and green chillies to a fine paste. Transfer into a bowl. Add the yoghurt, remaining ginger-garlic paste, salt, fresh cream, chilli powder, carom seeds, garam masala powder, cornflour, oil and the remaining powdered dry fenugreek leaves.

Squeeze out the excess moisture from the marinated prawns and add to the yoghurt mixture and mix well. Set aside for an hour, preferably in the refrigerator.

Preheat the oven to 200 degrees C.

Thread the prawns onto skewer, leaving a little distance from each one. Drizzle the remaining marinade over them.

Cook in the preheated oven for 3 to 5 minutes, basting with butter once, while cooking.

Serve hot with red onions and lemon wedges.

The flavours are refreshing and different on the prawns. And needless to say, this is a must try for seafood lovers! Serve it as a starter, or part of the main course, whatever, it brings out lovely expressions on the faces of the ones who eat them. I had underestimated the recipe when I read it first. Please don't underestimate like I did. The reality is satisfying! Totally:-)

That is why I said in the beginning. Focus on the bigger picture. Not the nearer ones. Do not just read and flip away after you read this recipe. Go broader and cook it! Rewarding smiles!!!

Lots of love and happiness:)


Priya Suresh said…
Seriously those grilled prawns are just mindblowing..
Hungers Zone said…
Look yum! Nice article chef …. Am really appreciate I also have a website about recipes
It can help me to improve my content….

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