Get ready to raise your seafood video game with the alluring tastes of 'Roasted Pepper Jam Kadhi Prawns.' This recipe mixes smoky, tangy, and savory flavors, delivering a flavor-packed experience you will not forget!

ROASTED PEPPER JAM WITH KADAI PRAWNS

Components

400 grams big prawns, peeled and deveined
4 dried red chillies, burglarized bits
1 teaspoon coriander seeds
Sea salt to taste
2 tablespoons lemon juice
3 tablespoons oil
1 teaspoon carom seeds (ajwain).
1 medium onion, sliced.
2 green chillies, sliced.
1 teaspoon ginger paste.
1 teaspoon garlic paste.
1/2 teaspoon roasted and crushed dried fenugreek leaves (kasuri methi).
1/2 teaspoon garam masala powder.
3/4 cup roasted pepper jam.
1/2 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.

Approach.

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 reserved to cool. When totally cold, peel the capsicums and tomatoes and purée them in a mixer.
2. You can likewise roast the capsicums and tomatoes on direct flame. Cool, eliminate seeds and roughly chop or puree.
3. Heat the oil in a non-stick pan; include the garlic and sauté for thirty seconds. Add the capsicum-tomato purée and salt and cook for 2 minutes. Include the vinegar and bring to a boil. Lower heat and add the brown sugar and chilli flakes. Prepare till decreased to half the quantity. Remove from heat and reserved.
4. Dry-roast the red chillies and coriander seeds. Cool and pound to a coarse powder with sea salt. Marinade the prawns in a mix of this ground masala and lemon juice for fifteen minutes.
5. Heat the oil in a pan; include the carom seeds. When they begin to alter 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. Include 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 layered well. Include one-fourth cup of water and cook till the prawns are simply 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 get rid of the ring carefully.
8. Serve right away.

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