Deep fried coconut prawn balls
Ingredients
Prawns ½ kg
Egg 1 pc
Your body does a lot of rebuilding at night, so make sure your dinner includes enough protein
Cornflour 2 tbsp
Worcestershire sauce 1 tbsp
Ginger 1 medium
Coconut powder 1 cup
Sesame seeds 1tbsp
Green chilli 2-3
Green onion 1
Capsicum ½
Carrot 1 pc
Salt to taste
Black pepper ¼ tsp
Method
Chop prawns finely. Add green onion, sesame seeds, Worcestershire sauce, eggs, cornflour, salt and pepper, and then chop again. Transfer the chopped mixture in a bowl, and add chopped capsicum, ginger, carrots and green chillies in this mixture. Spread coconut powder on a plate.
Make small balls of this mixture and coat it with coconut powder.
Shallow fry these balls and serve.
Mutton bhunna gosht
Ingredients
Mutton ½ kg
Tomatoes 2
Onion 1
Yoghurt 1 cup
Chilli flakes 1 tbsp
Chilli powder 1 tsp
Turmeric 1 tsp
Cumin 1 tbsp
Fresh coriander ¼ bunch
Mint ¼ bunch
Ginger-garlic paste 2 tbsp
Ghee ½ cup
Method
Heat ghee in a pan, add ghee and ginger-garlic paste and cook. When the ginger-garlic paste turns golden, add mutton in it. Blend onion, tomatoes and mint to a paste except fresh coriander. Then add the chopped paste to the mutton along with all the dry spices. Add a glass of water and stir fry till the water dries and a concentrated masala can be seen. Sprinkle the coriander over it and serve.
Published in Dawn, Sunday Magazine, May 1st, 2016