---------- Recipe via Meal-Master (tm) v8.00
  
       Title: Spicy Prawns With Paneer
  Categories: Indian, Seafood
       Yield: 4 servings
  
      12    Cooked king prawns
            (jumbo shrimp)
     175 g  Paneer (see below)
            *Substitute with Ricotta
            Cheese
       2 T  Tomato puree (paste)
       4 T  Greek-style yoghurt
   1 1/2 ts Garam masala
       1 ts Chilli powder
       1 ts Garlic pulp
       1 ts Salt
       2 ts Mango powder (amchur)
       1 ts Ground coriander
       8 T  Butter
       1 ts Corn oil
       3    Fresh green chillies
            Chopped
       3 T  Chopped fresh coriander
     2/3 c  Single (light) cream
  
   1. Peel the king prawns (jumbo shrimp) and cube the paneer.
   
   2. Blend the tomato puree (paste), yoghurt, garam masala, chilli powder,
   garlic, salt, mango powder and ground coriander in a mixing bowl and set
   to one side.
   
   3. Melt the butter with the oil in a deep frying skillet or wok. Lower the
   heat slightly and quickly fry the paneer and prawns for about 2 minutes.
   Remove with a slotted spoon and drain on kitchen paper towels.
   
   4. Pour the spice mixture into the fat left in the pan and stir-fry for
   about 1 minute.
   
   5. Add the paneer and prawns and cook for 7-10 minutes, stirring
   occasionally, until the prawns are heated through.
   
   6. Add the fresh chillies and most of the coriander and pour in the cream.
   Heat through for about 2 minutes, garnish with the remaining coriander and
   serve with rice.
   
   Home-Made Paneer
   ===============
   To make paneer at home, bring 1 litre or 4 cups milk to the boil over a
   low heat. Add 2 Tbl lemon juice, stirring continuously and gently until
   the milk thickens and begins to curdle. Strain the curdled milk through a
   sieve (strainer) lined with a muslin (cheesecloth). Set aside under a
   heavy weight for about 1 1/2 to 2 hours to press to a flat shape about 1cm
   thick.
   
   Make the paneer a day before you plan to use the recipe; it will then be
   firmer and easier to handle. Cut and use as required; it will keep for
   about one week in the refrigerator.
   
   TNT: Imran C.
  
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