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July 24, 2014

Mexican Rubian

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Region : Mexico
 Recipe by : ,Kaloor , India
Last Updated: 24-7-2014
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Ingredients :

Olive oil - 5-6 tbsp
Capsicum - red, green, yellow 1 each
Chopped Garlic - 3-4 tbsp
Herbs - 1-2 tbsp
Pepper powder - 1 tbsp
Salt - to taste
Grated cheese - 3-4 tsp
Jumbo prawns with tail - 6-8 no
Finely chopped Onions - 1 no.
Jalapeno - 1 no
Sambal chilly - Dry chilly flakes and olives are soaked and boiled with ginger, garlic and made into a paste
Water - as required
Cream - 1tsp
Coriander leaves - to garnish
  Popular Tags:
   Mexican-recipe,   prawn,   restaurant-style-Recipe,  

Cooking Method :

Grill capsicum in olive oil in a frying pan. Heat 2 tbsp olive oil, add 1 tbsp garlic, when the aroma emanates add chopped capsicum, 1tbsp of dried herbs powdered, 1/2 tbsp pepper and salt to taste. When the capsicum is half cooked add 3 tsp of grated cheese. Once the cheese melts take the pan off from the stove. 

Now we'll prepare the prawns. Heat 3 tbsp of olive oil, add chopped garlic 2 tbsp, chopped onion 2 tbsp. when it becomes slightly golden add formerly cleaned and kept Jumbo prawns with tail. Add 1 Jalapino chopped, 1/2 tsp Sambal chilly paste, add some water, 1 tbsp cream, salt to taste, 1/2 tbsp white pepper powder. Keep sautéing, when the water dries up, the prawns will get covered with the sauce. 

Now we'll set the dish. Arrange the grilled capsicum in alternate colours in a circle. Keep the prawns in the middle. Garnish with cilantro or coriander leaves.

  Recipes of Chef Ratheesh Nair, Nilgiri Restaurant ( 7)
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