Ingredients :
12 large/med. Tiger Prawns
5 med. Onions (peeled & finely chopped)
5 tbsps. Red Chilli paste
1 tsp. fresh Ginger paste
2 tsps. fresh Garlic paste
2 tbsps. fresh Lime Juice
1 tsp. Cumin pwd.
½ tsp. Mixed Spice pwd.
¼ tsp. Turmeric pwd.
¼ tsp. Sugar (optional)
A tsp. of Sugarcane or GoaToddy Vinegar
5 tbsps. Vegetable Oil/Olive Oil or any cooking oil of preference.
To prepare Red Chilli Paste :
Destalk & deseed 5 red dry Kashmiri Chillies. Soak it in warm water for about 10 mins.
Prepare a smooth thick paste & use as desired.
To prepare Mixed Spice Powder :
Mix together 1 tsp. each of clove, cinnamon & pepper pwd. & use ½ tsp. of this powder to the stir fry masala.
Pre-preparation of the Tiger Prawns :
Wash the tiger prawns without removing the head & shell.
Devein the prawns but retain the shell, tail & head.
Slit the prawns deep enough but making sure that they are not split into two halves.
The entire body, shell, tail & head should be intact.
Rinse the prawns quickly once again & marinate with very little salt, turmeric, ½ tsp. ginger paste, 1 tsp. garlic paste, 2 tbsps. lime juice & keep aside for about 30 mins.
Preparation of the Masaledar Stuffing :
Heat 2 tbsps. oil in a wok/kadhai or any shallow pan till hot.
Saute the chopped onions till soft & translucent.
Then add in the turmeric pwd., ½ tsp. ginger paste & 1 tsp. garlic paste & saute on low heat for about a minute till rawness disappears.
Then add red chilli paste, cumin pwd., mixed spice pwd., & sugar & fry well for another minute till the rawness disappears; add vinegar & stir well.
Let it simmer for about 2 mins. Adjust salt to taste. Keep aside to cool.
Assembling & Pan Frying of the Stuffed Tiger Prawns :
Fill the reserved cooked masala in the slit marinated tiger prawns.
Make sure you do not over stuff them.
Heat the same pan in which the masala was prepared with 3 tbsps. oil till hot.
Reduce heat to med. & gently lower the prawns in the pan making sure the prawns are intact with the stuffing. (See pic). Add remaining stuffing if any.
Cook on high for about 2-3 mins. making sure the prawns & masala do not get burnt. Sprinkle a little water if it is turning dry quickly.
Reduce heat to med. cover the pan & let it simmer & cook for another 2-3 mins.
Gently transfer the masaledar tiger prawns to a serving plate. Top with remaining masala from the pan.
Serve hot as a starter or on the side with pulao / steamed rice & dal or enjoy with your favorite bread.
