Grilled Tiger Prawns With Yogurt Coconut Chutney, Cumin Rice and Kale Salad

My husband is a BIG fan of football and since today happens to be Football World Cup Finals, I decided to make this dish "Grilled Tiger Prawns with Yogurt Coconut Chutney, Cumin Rice and Kale Salad" . It was perfect for the day, perfect for summer and also perfect for this contest (yeahhhh...I am so happy today :-)). We both had a blast and I hope you like it too. Please do let me know your views. Thank you!

Ingredients:

Tiger Prawns - 6.

Method:

• Remove the shell and leave the tail as is it.
• Make a slit on the hump of the prawn and remove the thin wire kind of slimy substance. If this is not removed, it can cause harm to our stomach.
• Wash in water.

Clean tiger prawns are now ready for further process!

Marination - Method 1:

Ingredients:

• Tiger Prawns - 3
• Olive oil - 2tbsp
• Garlic - 1 big clove
• Cilantro - little
• Lemon Juice (Fresh)
• Green Chilly - 2
• Salt (to taste)

Marination - Method 2:

Ingredients:

• Tiger Prawns - 3
• Red Chilly Powder 1 tsp
• Turmeric Powder 1/2 tsp
• Lemon Juice (Fresh) 2 tsp
• Garlic (Fresh) - 1 big clove
• Rice Powder - 1 tbsp
• Salt(to taste)

Preparation Steps for both methods:

1. Mix all the above ingredients.
2. Keep the marinated prawns in the refrigerator for marination for atleast 30mins.

Preparation Steps :

1. Brush a grill pan with oil and heat it.
2. Place the marinated tiger prawns in the pan and flip is from one side to another as and how it cooks or turns little pink/brown.

The Grilled Tiger Prawns are now ready!

Ingredients:

Essential Ingredients:

• Yogurt - 1 cup
• Coconut Milk - 1/2 cup
• Cilantro (for garnishing)
• Turmeric - 1 tsp (for color)
• Salt (to taste)

Optional Ingredients:

• Oil - 2tsp
• Curry Leaves
• Mustard seeds
• Cummin seeds

Preparation Method:

1. Mix yogurt, coconut milk, turmeric and salt with a whisk so there are no lumps.
2. Add water for the desired consistency.
3. For tempering, heat oil to normal temperature. Add mustard seeds. Once mustard splutters, add cumin and curry leaves.
4. Add this tempering mixture in the yogurt sauce we prepared in step 1.

The Yogurt Coconut Sauce is ready!

Ingredients:

• Kale leaves
• Grapes
• Pomegranate
• Fresh sweet corn
• Apple
• For dressing:
  • Olive Oil
  • Lemon - 2tsp
  • Honey - 2tsp
  • Salt (to taste)

Preparation Method:

• Wash all the vegetables and fruits and chop them finely.
• Mix the dressing ingredients with the chopped vegetables and fruits.

The Kale Salad is ready !

Ingredients:

• Basmati Rice - 1 cup
• Cumin - 2tsp
• Oil - 2tsp
• Salt (to taste)

Preparation Method:

1. Wash the rice.
2. Heat oil in a pot and add cumin, salt and the washed rice.
3. Add 1.75 cup boiling water to the above.
4. Turn off the heat and cover the pan.
5. Mix the rice after sometime carefully so the grains don't break.

Cumin Rice is now ready!

Steps:

1. Place a round cookie cutter in the center of the plate
2. Use a spoon and put the cooked Cumin Rice inside the cookie cutter and press the rice a little.
3. Pour the Yogurt Coconut Sauce around the cookie cutter.
4. Lift the cookie cutter carefully so that the Cumin Rice retains its shape.
5. Place the grilled Tiger Prawn on top of the Cumin Rice.
6. Serve this along with the Kale Salad in another plate.

The Grilled Tiger Prawns with Yogurt Coconut Sauce, Cumin Rice and Kale Salad is now ready. My husband and I thoroughly enjoyed this for dinner on Sunday. Hope you like it too. Thank you for your time.