Roasted Pepper Jam Kadai Prawns | रोस्टेड पेपर जॅम विथ कड़ाई प्रॉन्स | Sanjeev Kapoor Khazana

Get ready to elevate your seafood game with the irresistible flavors of 'Roasted Pepper Jam Kadhi Prawns.' This recipe blends smoky, tangy, and savory flavors, delivering a flavor-packed experience you won’t forget!

ROASTED PEPPER JAM WITH KADAI PRAWNS

Ingredients

400 grams large prawns, peeled and deveined
4 dried red chillies, broken into bits
1 teaspoon coriander seeds
Sea salt to taste
2 tablespoons lemon juice
3 tablespoons oil
1 teaspoon carom seeds (ajwain)
1 medium onion, chopped
2 green chillies, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
½ teaspoon roasted and crushed dried fenugreek leaves (kasuri methi)
½ teaspoon garam masala powder
¾ cup roasted pepper jam
½ tsp red chilli flakes
2 tablespoons chopped fresh coriander
Roasted pepper jam
4 medium red capsicums, quartered
2 medium tomatoes, seeded and quartered
1 teaspoon oil
3-4 garlic cloves, chopped
Salt to taste
3 tablespoons cider vinegar
2 tablespoons brown sugar
2 teaspoons red chilli flakes

Method

1. To make the pepper jam, preheat the oven to 180C/350F. Arrange the capsicums and tomatoes on a baking tray and sprinkle with salt. Bake for twenty to twenty-five minutes and set aside to cool. When completely cold, peel the capsicums and tomatoes and purée them in a blender.
2. You can also roast the capsicums and tomatoes on direct flame. Cool, remove seeds and roughly chop or puree.
3. Heat the oil in a non-stick pan; add the garlic and sauté for thirty seconds. Add the capsicum-tomato purée and salt and cook for two minutes. Add the vinegar and bring to a boil. Lower heat and add the brown sugar and chilli flakes. Cook till reduced to half the quantity. Remove from heat and set aside.
4. Dry-roast the red chillies and coriander seeds. Cool and pound to a coarse powder with sea salt. Marinate the prawns in a mixture of this ground masala and lemon juice for fifteen minutes.
5. Heat the oil in a pan; add the carom seeds. When they begin to change colour, add the onion and green chillies and sauté till golden brown. Add the ginger paste and garlic paste and sauté for thirty seconds.
6. Add the marinated prawns and stir-fry for a few minutes. Add a little salt, kasuri methi and garam masala powder mix well. Stir in half the roasted pepper jam. And mix till all the prawns are coated well. Add one-fourth cup of water and cook till the prawns are just done.
7. Add coriander leaves and mix. To serve place a ring in a serving plate an spread the remaining jam at the base. Put the prawns over this and remove the ring gently.
8. Serve immediately.

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