Prawns with Cumin Potatoes, Mushroom Spread & Walnut Pesto
A flavour-packed plate with grilled prawns, creamy mushroom curd base, crispy potatoes and fresh veggies.
Pin Recipe
Ingredients
- 150 gms mushrooms - finely chopped
- 1 onion - chopped
- 2 garlic cloves - chopped
- 3 tbsp hung curd
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/8 tsp oil
- 2 large potatoes
- 1/2 litre water
- 1/2 tsp salt
- 1/2 tsp vinegar
- 1/2 tsp cumin seeds
- Pinch turmeric
- 1/2 tsp pepper powder
- 1/2 tsp oil
- 1/2 onion - sliced
- 2 garlic cloves - chopped
- 200 gms prawns
- 1/2 tsp salt
- 1 tbsp Kashmiri chilli powder
- 1/4 zucchini - chopped
- 1/2 tomato - sliced
- Handful chopped lettuce
- 3 walnuts - chopped
- Handful parsley - chopped
- 25 gms cheese - chopped
- 2 –3 tbsp olive oil
- Pinch salt and pepper
Instructions
- Sauté onion, garlic, mushrooms, salt, pepper; cool and blend with hung curd.
- Boil potatoes with salt and vinegar. Drain. Fry with oil, cumin, salt, turmeric, pepper.
- Sauté onion and garlic, add prawns, salt, chilli powder. Cook 3 mins. Grill for smoky taste.
- Make pesto with walnuts, parsley, cheese, oil, salt, pepper.
- Layer mushroom paste, then potatoes, veggies, prawns. Spoon pesto and garnish.