INGREDIENTS

INSTRUCTIONS

1. Peel the king prawns(jumbo shrimp) and cube the paneer.
2. Blend the tomato puree(paste), yoghurt, garam masala, chilli powder,
garlic, salt, mango powder and ground coriander in a mixing bowl and set to
one side.
3. Melt the butter with the oil in a deep frying skillet or wok. Lower the
heat slightly and quickly fry the paneer and prawns for about 2 minutes.
Remove with a slotted spoon and drain on kitchen paper towels.
4. Pour the spice mixture into the fat left in the pan and stir-fry for
about 1 minute.
5. Add the paneer and prawns and cook for 7-10 minutes, stirring
occasionally, until the prawns are heated through.
6. Add the fresh chillies and most of the coriander and pour in the cream.
Heat through for about 2 minutes, garnish with the remaining coriander and
serve with rice.
Home-Made Paneer ================ To make paneer at home, bring 1 litre or
4 cups milk to the boil over a low heat. Add 2 Tbl lemon juice, stirring
continuously and gently until the milk thickens and begins to curdle.
Strain the curdled milk through a sieve (strainer) lined with a muslin
(cheesecloth). Set aside under a heavy weight for about 1 1/2 to 2 hours to
press to a flat shape about 1cm thick.
Make the paneer a day before you plan to use the recipe; it will then be
firmer and easier to handle. Cut and use as required; it will keep for
about one week in the refrigerator.
TNT: Imran C.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "I. Chaudhary"
<imranc@onthenet.com.au> on Jul 5, 1997

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