Seared Prawns with Lime with Mint and Cilantro Chutney

TOTAL TIME: 45 min
Prep: 5 min
Inactive Prep: 10 min
Cook: 30 min
 
YIELD: 8 skewers
LEVEL: Easy

ingredients

  • 8 large prawns, peeled and deveined
  • 2 tablespoons grapeseed oil
  • 1 tablespoon grated fresh garlic
  • 1 teaspoon fenugreek leaves
  • 1 teaspoon Spanish paprika
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon cardamom seeds
  • 1 tablespoon fresh lime juice
  • Mint and Cilantro Chutney, recipe follows
  • Special equipment: 8 metal or wooden skewers that have been soaked in water
  • Mint and Cilantro Chutney
  • 2 cups washed mint leaves
  • 1 small chile pepper
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro leaves
  • 1 tablespoon garam masala
  • 1 teaspoon salt
  • 1/2 cup water
  • 2 tablespoons tamarind water*
  • *Can be found at specialty Asian and Indian markets.
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Directions

Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside.

Place a cast iron skillet over medium-high heat and add the oil. When it begins to get hot, add the garlic, fenugreek, paprika, cumin seeds, and cardamom seeds, and toast well, or until garlic is golden.
Add the shrimp skewers to the pan and cook them in the spices until done, about 3 to 4 minutes each, turning frequently. Sprinkle the prawn with lime juice and serve with the Mint and Cilantro Chutney.

To make the chutney:

Place the mint leaves, chile pepper, red onion, cilantro leaves, garam masala, salt, water, and tamarind water in a food processor and process until smooth, like the consistency of pesto. Put into a serving bowl and serve with the Seared Prawns.

Yield: 1 cup

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  • on August 19, 2013

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    I made this as an appetizer for a dinner party. Some liked it, others did not. I love Indian food, so I was OK with the overall result, but not knocked out. I thought the seasonings were just way too powerful. I think I'd probably cut the ingredients in half, especially the cumin, if I ever make it again. It's been two days now and I still can't get the smell out of the house, even after scrubbing the kitchen and stove down from top to bottom. It looked pretty, but the flavors definitely are not for everyone.

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  • on August 02, 2013

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    I really liked this recipe, a little time consuming in prep but overall worth it. The smell is wonderful.
    Don't forget to add the lime juice right before pulling from skillet.
    I think I will make more Indian cuisine...the smell is wonderful.

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  • on June 29, 2011

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    Very delicious and fast to make. I did not have the fenugeek and cardomom available. Since garam masala has cardomon in it I used that instead. Along with the paprika and cumin it worked just fine. That squeeze of lemon on top of the shrimp after it was cooked really gave it a nice zest and complimented the flavors of the shrimp. I also made the chutney and it was absolutely delicious.
    I was thrilled to be able to duplicate Indian food and not have to go to a restaurant to get it. Thanks Bal!

    people found this review Helpful.
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