| |
| Ingredients
(for two) | Quantity |
|
Konju
(Scampi)
Onion (Chopped)
Ginger garlic paste
Tomato (chopped)
Curry leaves
Green chillies
Mustard seeds
Chilli powder
Coriander powder
Coconut milk
Turmeric
Lime juice
Coccum
Oil
Pepper powder
Salt
Banana leaves
|
4 no.s
250 g
10g
150 g
10 leaves
5 no.s
5 g
50 g
50 g
10 ml
a pinch
10 ml
4 no.s
100 ml
5 g
to taste
4 no.s
|
| |
Method
of preparation
1.Clean and wash the scampi. Cut the scampi along the middle at the back and devein. Do not remove shells or heads. Wash thoroughly and marinate in lime juice, crushed pepper, turmeric powder, ginger garlic paste and chilli powder for an hour.
2.Heat the oil in a sauce pan and put mustard and curry leaves into it. Then add chopped onion, green chilli and saut? until light brown. Add ginger garlic paste, turmeric powder, chopped tomatoes and coccum. Saute till brown. Finish with coconut milk and salt to taste.
3.
Heat a tava and lightly glaze with oil. Cook the scampi with the shells on for around five minutes or until done. Now remove the scampi from the tava, add masala and put them back wrapped in banana leaves. Grill until the masala is burnt into the scampi. Serve hot.
(Pollichathu means burnt. Hence, it is imperative that the meat has a slightly burnt flavour)
Courtesy:
Kumarakom Lake Resort |
|
|
