Cook Out | No fuss, great flavours
Surjan Singh Jolly, the executive chef at JW Marriott Bengaluru, adds a south Indian twist to a prawn starter
Prawns cooked with mustard and curry leaves
Serves 2
Ingredients
18-20 prawns, peeled, deveined (tail on)
3g mustard seeds
10ml mustard oil
10g garlic, sliced
8 curry leaves
One by fourth tsp turmeric
2 dried red chillies, broken roughly in half
Juice of half a lemon
1 tsp butter
Salt and pepper to taste
Method
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