Kashmiri Prawns!

  Kashmir! A state in north India famous for its aromatic dishes and a cuisine with a twist. Creamy yet light, there’s a very thin line between Mughlai and Kashmiri food, which often confuses people. You can hardly tell   the difference! The main difference is the less use of spices and the method of cooking consisting mostly grilling or slow fire pots. So here’s a recipe for of a dish which will provide you with mouth watering richness and fragrance. Also a beauty to your eyes, it can be tried by substituting its protein ingredient each time, so you get a different finger licking goodness every time you follow this recipe.

Ingredients (for the marinade)

  1. 2 tbsp garlic chopped 
  2. 2 tsp chillies chopped
  3. 3 tsp Kashmiri chilli powder 
  4. 1 tsp black pepper 
  5. 1 tsp turmeric powder 
  6. Oil ( for greasing)
  7. Salt to taste
  8. 1 tsp dry basil
  9. 1 tsp dry thyme
  10. 2 tbsp nandos hot peri peri sauce( can use any hot sauce)


    Devein the prawns and flatten them. Wash thoroughly and mix with all the above ingredients. Set aside for 3-4 hours. 

    Ingredients (for the sauce)

    1. 1 tsp chopped garlic
    2. 1-2 chopped chillies
    3. 1/2 tsp dry basil
    4. 200 grms tomato purée
    5. 50 grms butter
    6. 200 grms fresh cream
    7. 2 tsp Kashmiri chilli powder
    8. 1/4 tsp Black pepper powder 
    9. Little chopped coriander 
    10. 1/2 a lemons juice
    11. 1 tsp sugar
    12. Salt to taste

    Combine all the ingredients in a pan and cook until well combine and fragrant. Now grill the prawns after greasing in a grill or oven. Remove the prawns in the serving dish when done and pour the sauce over them. Serve hot with fries and rice.


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