Bored of the usual 'Malaikaris' (Prawns in Coconut milk) and 'Bhaape chingris' (Prawns steamed in mustard sauce), wanted to try out something new. And hence this experimentation.....
But a warning....it was a high on calories dish. Used Oodles of butter and also cream and cheese.
Ingredients : what I used ...
5. Chilli flakes
6. Butter for frying
B. For the sauce
1. Tomatoes - 3 large sized
2. Onion -1 large
3. Grated Cheese - I used 2 cubes of processed cheddar
4.Garlic cloves - 5-6
5. Cream or full cream milk - 1 cup
8. Basil leaves
9. Chilli flakes
C. For the cinnamon rice1. Normal Sonamasuri rice we eat....basmati will add to the taste - 2 cups
2. Butter - 50 gms
3. Bay Leaf - 1 or 2
4. Cinnamon sticks - 5-6 long ones broken into smaller pieces
5. Nutmeg powder - a pinch
6. Sugar - a pinch
7. Salt to taste
Procedure : in the sequence i made.
Prawn Marination1. The prawns were washed, cleaned and deveined the previous night
2. Marinate the prawns in lemon juice, salt, pepper and chilli flakes for 1/2 hour.
Making the Sauce :
3. I roasted the tomatoes over gas flame after slitting them at the top . Roasting/Grilling over charcoal will obviously add to the flavours.
4. In a wok, took a teaspoonful of butter, added chopped onions and the roasted tomatoes chopped and a pinch of sugar for caramelising. When the onion & tomatoes were nicely browned, took them off the wok, cooled and made a paste.
5. Then in a wok, again took a teaspoon of butter, added the onion-tomato paste, chopped garlic and mixed well
6. On low flame, added milk while stirring, followed by chopped basil leaves, followed by grated cheese.
7. To increase the tartness of the sauce, the lemon juice the prawns were marinated in , may also be added at this point
8. Finish off by adjusted the salt and sugar and a generous sprinkling of freshly crushed black pepper and chili flakes.
The sauce is ready.
Cinnamon Rice (I made it in Rice Cooker but can be made in the microwave too)
9. In a wok, take 2 tbsp of butter and when hot, add the bay leaf, broken cinnamon stick and a pinch of sugar
10. Add the previously washed and drained rice. Fry on high heat.
11. Add a pinch of nutmeg powder, followed by salt
12. Transfer to rice cooker. Add 4 cups of water (for 2 cups of rice). Add a tsp of lemon juice and set in on for cooking. For microwave, the ratio of rice:water should be slightly less than 1:2 i.e for 2 cups of water 3 1/2 cups of water.
Sit down for a divinely tasting, immensely high calories lunch!!