Take care that the prawns don’t overcook and become rubbery; test by slitting one open to see if the meat is opaque. Brush with butter and serve with the salad.
Heat a non-stick grill pan and grease with some oil. Place the prepared skewers and fry from all sides till golden brown. Serve hot.
This can be stored in an airtight container in a refrigerator for up to 3 months.
A simple yet fabulous adaptation of a popular crab dish from Kerala.
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In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.