Sunday, September 12, 2010

Grilled Masala Prawns With Pineapple-Mint Raita

You love pineapples? I sure do... especially the sweet varieties and living in Tropical climate sure do have the best advantages to savour such juicy delicacies. It's one of my country’s oldest agro-based export-oriented industries and so popular that there is a Pineapple Muzeum to honor this humble fruit! You can view some footage of the Pineapple Muzeum (Muzium Nanas, loated in Pontian, Johor) and in Hawaii, a footage of how the pineapples are grown, harvest and processed :-)

For more information about pineapple, you can read them in my country's local Pineapple industry (look for the Pineapple Info/History on the right column) with with some recipes and the origin of Pineapple/Ananas.

Lately, I was craving for sweet pineapples and bought a large Josephine Pineapple from a local farmer's market. I used it up for cooking Pineapple Fish Curry and left with a quarter portion. As we all knew, pineapples not just great on its own but when pairing with seafood, meat, BBQ and even in curries, the tastes are heavenly! Besides adding sweetness to the food, it also adds tanginess and tenderized tough meat! Oh... beware if you try to use the juice as toner for face, it's very 'sharp' and may cause dryness and tightness on skin surface :-) I remembered once I was scolded by my mom because the pineapple juice dropped on the wooden flooring and left opaque blotches! :-P

So, here's a recipe of how I used up the last portion of Josephine Pineapple :-D Enjoy!

Grilled Masala Prawns With Pineapple-Mint Raita
Serves 2-4

20 Large Fresh Prawns
Red or Green Capsicums-seeded & cut to bite size wedges
Green Chillies to taste
3-4 Tbl Oil

For Mustard Masala:
1 Tbl Ground Mustard Seeds ( I used freshly grounded Black Mustard Seeds)
1 Tbl Pounded Ginger
1 Tbl Pounded Garlic2 tsp Honey
1 tsp Salt
¾ tsp Ground Cumin
¾ tsp Ground Tumeric

For Pineapple-Mint Raita:
200 g Plain Natural Yoghurt-unsweetened
100 g Finely diced ripe Pineapple
2-3 Tbl finely chopped fresh Mint leaves
¼ tsp Ground Black Pepper
Small pinch of salt

Extra Mint

1. Remove heads and shells from prawns but leave the tails on. Devein the prawns.
2. Mix all the Masala ingredients together n a large bowl. Add prawns, stir and rub to coat prawns with the mix..Cover and allow to marinade in the fridge for 30 minutes.
3. Make raita just before serving: combine all ingredients in a bowl and mix well.
4. Thread the prawns onto the satay sticks, alternating them with capsicum wedges or Green chillies. Brush lightly with oil and grill until cooked through and lightly charred at the edges. Cook about 2-3 minutes each side, turning once.
5. Serve prawns hot, garnished with mint leaves and with raita on the side.

You can use ready grounded Mustard Seeds powder sold at Indian grocers or make your own by slow toasting mustard seeds until its fragrant and pops up. Let the grains cool down before grounding. Used according to the recipe and keep the rest in air tight container for next usage.

If you can't find black or yellow Mustard Seeds, you can use prepared bottled Wholegrain Mustard but adjust accordingly to your taste.


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