Image by Cheka Photography
MAIN INGREDIENTS
- 400 gms Special Queen Prawns
- 200 mls Masala Sauce (see recipe)
- 30 gms Crustacea butter (see recipe)
- 1/4 Bunch Fresh coriander
- Condiments (see recipe)
- Coconut Rice (see recipe)
- Roti (see recipe)
MAIN METHOD
STEP 1
Shell and de-vein the prawns
STEP 2
Sauté the prawns in crustacean/butter for 2/3minsS
STEP 3
Add the masala sauce and cook for 3/4mins.
STEP 4
Place the prawns and sauce in a serving dish
STEP 5
Sprinkle with chopped coriander
STEP 6
Serve with coconut rice, roti and condiments.
MASALA SAUCE
INGREDIENTS
- 2.5kg Red onions – sliced
- 400gm Tomatoes
- 2.5dl Corn oil
- 2gms Coriander powder
- 4gms Cinnamon sticks
- 5gms Whole cloves
- 4gms Cardamon seeds
- 6pcs Green chilies (chopped)
- 120gms Tomato purée
- 10gms Salt
- 50gms Fresh ginger (chopped)
- 25gms Garam masala
- 500mls Coconut cream
- 500mls Coconut milk
- 1lt Chicken stock
- 40mls Lime juice
- 4gms Cumin seeds
- 10gms Chili powder
- 5gms Chopped garlic
METHOD
STEP 1
Pound all the whole spices to a powder
STEP 2
Blanch, peel & deseed the tomatoes and chop into small pieces.
STEP 3
Combine oil and butter together and fry the onions for about 20min or until crispy and almost golden brown.
STEP 4
Add garlic, ginger and the spices and fry for another 4-5min. Add tomato puree.
STEP 5
Cook very slowly & do not burn.
STEP 6
Add fresh tomatoes, cook for few minutes and add both coconut milk and cream.
STEP 7
Add chicken stock, bring to a boil and simmer for 1 – 1.30hrs
CONDIMENTS
INGREDIENTS
- 100gm green pepper
- 100gm tomatoes
- 100gm fresh pineapple
- 100gm pawpaw
- 100gm red onions
- 100gm green chilies
- 100gm roasted cashew nuts
- 100gm mango chutney (see recipe)
METHOD
STEP 1
Prep all ingredients except the cashew nuts and cut them separately into small dices.
STEP 2
Arrange the condiments decoratively on the same plate as the prawn’s masala.
STEP 3
Roast the cashew nuts and add them on the dish.
GREEN MANGO CHUTNEY
INGREDIENTS
- 2kg Green mangoes
- 1.5kg Pineapples
- 1lt White wine vinegar
- 0.5kg Brown sugar
- 30gm Chilies
- 300gm Raisins
- 30gm Salt
- 125gm Mustard seeds
- 15gm Ginger
METHOD
STEP 1
Chop the mangoes with the skin on
STEP 2
Peel and chop the pineapples
STEP 3
Chop the ginger and chilies
STEP 4
Bring the Vinegar and the fruits to a boil
STEP 5
Add all the rest of the ingredients and simmer for 20min.
STEP 6
Keep aside to cool
STEP 7
Pack in clean jars and keep refrigerated.
COCONUT RICE
INGREDIENTS
- 1kg Rice
- 1lt Coconut cream
- 5pc Whole cloves
- 3pcs Cinnamon sticks
- 5pcs Cardamom seeds
- 2.5lt Water
- 100ml Corn oil
- 10gm Salt
METHOD
STEP 1
Wash the rice thoroughly 2/3 times in cold water to remove excess starch.
STEP 2
Put the spices and the oil in the water and bring to the boil.
STEP 3
Add the rice & cook until ‘al dente’.
STEP 4
Strain to remove excess water
STEP 5
Add half of the coconut cream- check consistency & add more if necessary.
STEP 6
Cover with foil and steam in oven for approx. 10 mins.
ROTI
INGREDIENTS
- 300gms Whole wheat flour
- 30gms Sugar
- 10gms Salt
- 50gms Margarine Ghee
- 200mls Warm water
- 250mls Corn oil
METHOD
STEP 1:
2 cups atta whole wheat flour, 270 grams + 1/4 cup for rolling the roti
STEP 2:
1-2 teaspoons oil optional, 5-10 ml
STEP 3:
Water as needed to knead a soft dough, I used around 3/4 cup (180 ml) + 1 tablespoon (15 ml)
STEP 4:
Ghee to brush the rotis
Knead the dough
1. Take 2 cups (270 grams) whole wheat flour in a large bowl. Add your salt and sugar.
2. You can add little oil if you like here,
3. Start adding water, little by little. As you add water, mix with your hands and bring the dough together. I needed around 3/4 cup (180 ml) +1 tablespoon (15 ml) water here. You may need more or less water depending on the kind of flour.
4. Once the dough comes together, start kneading the dough. Knead with the knuckles of your finger, applying pressure.
5. Fold the dough using your palms and knead again applying pressure with your knuckles.
6. Keep kneading until the dough feels soft and pliable. If it feels hard/tight, add little water and knead again. If it feels too sticky/soft, add some dry flour and mix.
7. Once done, the dough should be smooth. Press the dough with your fingers, it should leave an impression.
8. Cover the dough with a damp cloth or paper towel for 20 to 30 minutes.
9. I placed my paper towel under tap water and then squeezed all the water from it and used that damp paper towel to cover the cloth.
Roll the roti
1. After the dough has rested, give it a quick knead again.
2. Divide the dough into 12 equal parts, each weighing around 35 to 37 grams.
3. Start working with one ball, while keep the remaining dough balls covered with a damp cloth so that they don’t dry out.
4. Take one of the balls and press it between your fingers to make it smooth. Then roll it between your palms to make it round and smooth. There should be no cracks. Press the round dough ball and flatten it slightly.
5. Now take around 1/4 cup whole wheat flour in a plate for dusting the roti while rolling it. Dip the prepared dough ball into the dry flour and dust it from all sides.
6. Then start rolling the roti, using a rolling board and rolling pin.
7. Move the rolling pin lengthwise across the dough applying gentle pressure as you roll. If you are rolling it correctly, the dough will move in circular motion on its own and the roti will roll evenly. This comes with practice.
8. You can also roll a little and then take the roti and move it a little with your hands and roll again. Roll it thin until you have a 5 to 6 inch diameter circular roti.
9. You will have to dip the roti in dry flour several time while rolling the roti. Anytime the dough starts sticking to the rolling pin, dip the roti into the atta from both sides and then continue rolling.
Cook the roti
1. Heat the tawa (skillet) on medium-high heat. Make sure the tawa is hot enough before you place the roti on the tawa.
2. Dust excess flour off the rolled roti and place it on the hot tawa.
3. Let it cook for 15-30 seconds until you see some bubbles on top side. At this point flip the roti, you don’t want the first side to cook too much.
4. Now, let the other side cook more than the first side, around 30 seconds more. Use a tong to see how much it has cooked from the second side now. If you see brown spots all over, means it has cooked enough.
5. Now, remove the roti from the tawa using a tong and place it directly on flame with the first side (which was a little less cooked) directly on the flame.
6. The roti if rolled evenly will puff up, flip with a tong to cook the other side as well. The roti is done when it has brown spots, don’t burn it.
7. Apply ghee on the rotis immediately and serve warm.
Chef Gabriel Ngugi
Tamarind Group
