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4. Heat oil in a non-stick pan over medium heat. Start by searing the flesh side, pressing down using a spatula to prevent the prawns from curling up. Cook for 40 seconds, while pressing down. Turn the prawn so that the shell is now touching the pan. Cover and cook for 1 minute. Remove from the heat, and keep at the side for plating.

For Fine Beans 1. Heat the oil in a small sauté pan, adding mustard seed. After 30 seconds, add chopped garlic. Then, sauté lightly until it gets a warm, golden color.

2. Now, add all remaining ingredients together. Sauté these until the beans are cooked, but still keeping their bright green color.

3. Finish with freshly grated coconut and check the seasoning. Keep in warmth for easy plating.

For Plating 1. Remove the pan-fried prawns to a kitchen a towel. 

2. Spoon the fine beans on a plate, placing the prawns on top with flesh side facing up. Now, bring the pan back to heat and de-glaze with tamarind and water. Adjust the seasoning if needed or if you would like to reduce it to a thick, sauce-like consistency.

3.Pour around the prawns, as shown in the picture. You can finish with edible flower as decoration to give the dish a little more depth and style.

Fine dining Indian food magazine april 2017  
Fine dining Indian food magazine april 2017  

Fine dining Indian Food Magazine for the Month of April is a an amazing Indian cuisine magazine . Featuring world famous Indian chef Gaggan...