Seared Prawns With Lime With Mint And Cilantro Chutney Recipes

MINT AND CILANTRO CHUTNEY

Steps:

• Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.

GARLIC, CILANTRO, AND LIME SAUTEED SHRIMP

Steps:

• Heat oil in a large skillet over medium-high heat. Saute onion, garlic, salt, and pepper in hot oil until onion is soft and golden, about 5 minutes.
• Stir shrimp into onion mixture; saute until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Season with salt and pepper. Add cilantro and lime juice; toss to coat.

CILANTRO-MINT CHUTNEY

Steps:

• In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.
• This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

CILANTRO MINT CHUTNEY

Steps:

• Purée all ingredients in a blender, leaving some texture.

PAN SEARED TROUT WITH MINT CILANTRO CHUTNEY RECIPE

Steps:

• 1. Season the trout fillets with salt and pepper. 2. Heat the oil in a large skillet over medium heat. When the oil begins to shimmer, add the trout, skin side down. Cook for 2 to 3 minutes. Flip over and cook for another 3 to 4 minutes, until the trout is cooked through. 3. Transfer to a plate lined with paper towels, skin side down. 4. Place each fillet on a serving plate and drizzle each with up to a tablespoon of chutney. Serve immediately. 1. Blend the cilantro, mint, chile, onion, pomegranate seeds (if using), lemon juice, and salt in a blender to a smooth paste. To aid in the blending process, you can add up to 2 tablespoons of water, if needed. Taste and add more salt if needed. 2. Transfer to a covered container and chill for about 30 minutes. 3. Serve cool. This chutney will keep, refrigerated, for 4 days.

SEARED PRAWNS WITH LIME WITH MINT AND CILANTRO CHUTNEY

Steps:

• Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside.
• Place a cast iron skillet over medium-high heat and add the oil. When it begins to get hot, add the garlic, fenugreek, paprika, cumin seeds, and cardamom seeds, and toast well, or until garlic is golden.
• Add the shrimp skewers to the pan and cook them in the spices until done, about 3 to 4 minutes each, turning frequently. Sprinkle the prawn with lime juice and serve with the Mint and Cilantro Chutney.
• To make the chutney:.
• Place the mint leaves, chile pepper, red onion, cilantro leaves, garam masala, salt, water, and tamarind water in a food processor and process until smooth, like the consistency of pesto. Put into a serving bowl and serve with the Seared Prawns.