KASHMIRI PRAWNS

Recipe and photo:  Yasmeen Ibrahim
I know that everyone has their unique way of making their prawns, but this one is my favourite. Made and eaten straight away.

• 1 kg prawns, cleaned and deveined
• 2 tablespoons of fresh garlic
• 1 teaspoon salt
• 1 tablespoon of kashmiri chilli powder
• 1 tablespoon of paprika
• 1 teaspoon of crushed chilli flakes
• 1 teaspoon turmeric powder
• ½ cup of fresh lemon juice
• ¼  teaspoon black pepper
• Extra:
• 150 g butter
• 2 tablespoons of olive oil
• coriander for garnish
• Marinate cleaned prawns with the rest of the ingredients, cover and leave for 20 minutes.
• In a large griddle, melt the butter or ghee and let it sizzle.
• Place the prawns on the hot ghee. Do not turn. Leave to cook for 7 minutes.
• After 7 minutes, turn each prawn and cook for another 7 minutes.
• Finally drizzle with 2 tablespoons of olive oil and garnish with fresh coriander.
• Best eaten straight of the pan with savory rice and chips.