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Prawn Shashlick

My all time favourite Indian starter. I think I have managed to work out a fair attempt at the dish served at The Indian Cottage in Southampton from my student days. The Cottage was a slightly different restaurant, no other has ever served me dishes exactly like theirs. The Tikka Massala was wonderfully creamy and coconutty. I went back a couple of years ago and although the food was good, the chef must have changed as it was not as it was of old. Enough nostalgia to the recipe.


Peel and de-vein the prawns, put them on one side. Cut the onion and peppers into half inch pieces and put them in a bowl. Spinkle the chilli, garam marsala, ground coriander and salt over the chopped vegetables. Stir them round to get a coating of the spices.

In a large frying pan or better still a wok heat a couple of fluid onces of oil until it is nice and hot the put in the vegetables. Stir fry them for 10 minutes or so until they are very tender. Add the raw prawns and fry for three minutes or so until just undercooked. Add a handful of fresh coriander and cook for a few seconds. Put in the lime juice and sizzle for half a minute or so. The prawns should just be done.

Dish up on individual plates or in a serving dish and garnish with more fresh coriander.

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Last updated by : Andy Jackson on 08/12/13
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