Prawn Xeque Xeque Main Ingredients:
1 Cup Big Prawns around 20 to 25
1/2 Coconut Thick & Thin Milk with 2 Teaspoons Coriander Seeds
One or Two Green Chillies
8 Red Kashmiri Chillies
1 Teaspoon Jeera
1 Teaspoon Haldi Powder
5 – 6 Pepper Corns
1 Teaspoon Coriander Seeds
6 Flakes Garlic and a Tamarind Ball
Clean and devien the prawns, add a pinch of salt and keep them aside.
Note that the coconut milk has to be ground with two teaspoons ofcorriander seeds.
Knock off the seeds of 4 out of the eight Kashmiri chillies, roast the dry spices of the masala ingredients on a tava, then proceed to grind the dry spices first. Then grind all the ingredients of the masala together.
Boil two tomatoes and peel off the skin.
Chop the two big onoions into fine pieces and fry them in a little oil with the julians of ginger
After the onions turn a little brown you can add the chopped pieces of skinned boiled tomato to it.
Stir it for a little while and make sure you mash all the pieces of tomato, you do not want big pieces of Tomato.
Add the masala to the bagaar, sprinkle some water twice for the mixture to be fried well.
Add the prawns, and mix them with the masala, you can now add the green chillies or later.
Add the Coconut milk on a slow fire, you can make this dish with only thick coconut milk if you like to make the gravy thick and delicious.
If you are going to eat it with rice you may like to have some more gravy so depending on that add the thick and thin coconut milk.
Let it cook for a while on slow fire.
You can sprinkle some coriander leaves on top to decorate your Prawn Xeque Xeque, enjoy!