Seared Prawns with Lime with Mint and Cilantro Chutney

Name: Seared Prawns with Lime with Mint and Cilantro Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 8 large prawns; 2 tbsp grapeseed oil; 1 tbsp grated fresh garlic; 1 tsp fenugreek leaves; 1 tsp spanish paprika; 1 tsp cumin seed; 0.25 tsp cardamom seed; 1 tbsp fresh lime juice; 8 wooden skewers that have been soaked in water; 2 cup mint leaves; 1 small chili pepper; 0.25 cup red onion; 0.25 cup cilantro leaf; 1 tbsp garam masala; 1 tsp salt; 0.5 cup water; 2 tbsp tamarind juice

Prawns, mint and coriander come together in this South Asian chutney, fragrant with fenugreek and paprika and grilled. Serve with seared prawns.

45 min · Serves 8 · Medium

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside.
2
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.
3
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.
4 min
4
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.