Olive stuffed prawns in curd based kadhi served with coorgi rice balls and sambal olek.
Preparation time: 30 mins
Cooking time: 30 mins
Recipe Ingredients :
8 pieces prawn
¼ cup Olive Oil
2 tablespoon Lemon Juice
1 tablespoon Parsley
¼ cup Olive Oil
¼ cup Butter
¼ cup French Bread Crumbs
1/8 cup Cheese (Mozarella)
1/8 cup Parmesan
1/8 cup Chopped Green Onion
1/8 cup Parsley
½ teaspoon Garlic Powder
Peel prawn, butterfly, leave on tails.
In a bowl, mix marinade of olive oil, lemon juice, hot sauce, and parsley.
Marinate prawn 1 hour at room temperature (or up to 24 hours in refrigerator)
Remove prawn from marinade.
In another bowl, mix cup olive oil and next 8 ingredients; stuff prawn. Place prawn on broiler pan and broil until browned, about 4 minutes. Reserve to add to kadhi.
Ingredients for Kadhi
2 Cups Sour Curd
4 tsp Besan
½ inch Ginger, chopped
2 Green chillies, chopped
Salt To Taste
Handful Corainder leaves
2 tsp Oil
1 Pinch Turmeric powder
½ tsp Cinnamon powder
For the Seasoning
¼ tsp Cumin seeds
¼ tsp Mustard seeds
Few Curry leaves
1 Pinch Asafoetida
Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well. Make a paste of ginger, chillies, cinnamon and corainder leaves.
Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again. Add prepared prawns.
Heat oil in a pan, add all seasonings. Fry until they splutter.
Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.
Ingredients for Kadambuttu (Coorgi Rice Balls)
250gms fine rice flour
750ml hot water
½ teaspoon salt
¼ teaspoon sugar
Method of cooking Kadambuttu
Wash rice flour and mix with the measured hot water.
Add salt and water, stir with a wooden spoon.
Continue to stir all the time till the mixture resembles a soft dough.
Spoon out a little of the dough on a plate.
In a small bowl of water add 2 drops of oil.
Dip finger into this mixture and rub onto both palms.
Take approximately 1 tablespoon of the hot dough and roll into a
smooth round ball.
Do the same with the rest of the dough.
Place the Kadambuttus in a vessel and cover with muslin cloth and
steam for 20-25 minutes.
500 gms red chile
½ cup garlic, peeled and chopped
½ cup tender young ginger, peeled and chopped
2 stalks lemongrass, thinly sliced (white part only)
6 fluid ounces vinegar
1 cup sugar
salt, to taste
1 tablespoon lime zest, chopped
Blend the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle. While processing gradually add the vinegar.
Place the pureed mixture into a saucepan and bring to a boil.
Reduce the heat and simmer for 3 minutes.
Add the sugar and stir until dissolved.
Add the salt and lime zest.
Remove from the heat, cool and bottle in sterilised jars