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