Hello friends
Welcome to ''my cuisine''. According to me cuisine or the culinary art is just that an art. The art of creating delicious foods with a conscience to health has various dimensions with which we can experiment and I have just started to experiment in my kitchen. There is nothing more heartwarming than a hot aroma filled food on a cold rainy day to cheer us up or nothing more satisfactory than satisfying the taste buds of our loved and dear ones.This was the reason i found my new love for cooking. Hope you would enjoy my various recipes......

14 Aug 2010

Prawn pineapple tikka

A delicious appetizer. The pineapple gives a tangy contrast to the hot spicy prawns. A real exotic dish.
Served with lemon and tomatoes

  • Cumin seeds - 1tsp
  • Coriander seeds - 1 tsp
  • Fennel seeds - 1 tsp
  • mustard seeds - 1/2 tsp
  • Fenugreek seeds - 1/4 tsp
  • Chilli powder - 1 tsp
  • Salt - to taste
  • Lemon juice - 2 tsp
  • raw tiger prawns - 12(peeled and deveined)
  • Pineapple - 12 (bite sized pieces)
  • Fresh coriander - chopped
  •  Dry fry the cumin, coriander, fennel, mustard, fenugreek in a hot frying pan stirring continuously until the aroma wafts up. Immediately tip the spices and grind them in a spice grinder adding chilli and salt. 
  • Transfer to a mixing bowl and add lemon juice. Add the prawns to the bowl and set aside to marinate for 10 min. Preheat the grill to high.
  • Thread prawns and pineapple alternatively onto the skewers. If using wooden skewers soak them before hand for 30 min so that they don't burn.
  • Grill at the top shelf of oven for two minutes on each side, brushing with left over marinade until the prawns are cooked. 
  • Sprinkle over coriander and serve hot.

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