Seared Prawns With Lime With Mint And Cilantro Chutney Recipes

CILANTRO-MINT CHUTNEY

Steps:

• In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.
• This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

CILANTRO MINT CHUTNEY

Steps:

• Add all the ingredients to the blender and blend until you get a smooth consistency. Add extra 1 to 2 tablespoons of water if needed. Taste and add more salt if needed. Makes about 2 cups of green chutney.
• The chutney stays good in the refrigerator for up to a week. But I recommend freezing any leftovers after a day in smaller portions in silicone ice cube trays.

MINT AND CILANTRO CHUTNEY

Steps:

• Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.

SEARED PRAWNS WITH LIME WITH MINT AND CILANTRO CHUTNEY

Steps:

• Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside.
• Place a cast iron skillet over medium-high heat and add the oil. When it begins to get hot, add the garlic, fenugreek, paprika, cumin seeds, and cardamom seeds, and toast well, or until garlic is golden.
• Add the shrimp skewers to the pan and cook them in the spices until done, about 3 to 4 minutes each, turning frequently. Sprinkle the prawn with lime juice and serve with the Mint and Cilantro Chutney.
• Place the mint leaves, chile pepper, red onion, cilantro leaves, garam masala, salt, water, and tamarind water in a food processor and process until smooth, like the consistency of pesto. Put into a serving bowl and serve with the Seared Prawns.