Chomp And Cheers: Malai Prawn Curry and Kiwi Margarita

Malai Prawn Curry

Ingredients:

1 kg de-shelled Prawns; ½ fresh Coconut Milk; 2 Onions; 2 Sticks Cinnamon; 2 Cloves; 4 Green Cardamoms; 2 Bay Leaves; 2 dried Red Chillies; 1 inch of fresh Ginger; 2 tsp. Turmeric Powder; 2 tsp. Cumin Powder; 1 tsp. red Chilli Powder; 2 tbsp. Cooking Oil; 2 tbsp. Yoghurt; 2 tsp. Sugar; 1 tbsp. Ghee; Salt to taste.

Method:

Marinate the prawns in turmeric and salt for an hour. Sauté the prawns in hot oil over low flame till cooked. Remove from pan. In the same pan, sauté whole garam masala and chopped onions for a minute. Add ginger, sugar, turmeric, red chilli powder and cumin powder. Add the sautéed prawns, coconut milk, yogurt and salt into the pan. Simmer for 7-8 minutes. Add ghee and cook the prawns for 2 minutes. Garnish with chopped coriander and serve hot.

Kiwi Margarita

Ingredients:

½ cup Sugar; ½ cup Gold Tequila; ½ cup Silver Tequila; ½ cup Triple Sec; 1 cup fresh Lemon Juice (10 to 12 ripe Lemons); ½ cup Lime Juice (freshly squeezed 6-7 ripe Limes); 2 Kiwi fruits, peeled; crushed Ice to fill blender.

Method:

Put all of the ingredients into a blender. On top of the ingredients, pour crushed ice until the blender is full. Blend, but don’t liquify. Pour into margarita glasses and garnish with lime wedge. If desired, salt the rim of the glass.