Scintillating garlic-pepper prawn with a twist

The winter is already here and the chilly winds often demand a hot companion to them. The dish we are going to prepare today complements the winters pretty well. It is hot, it is spicy, it is saucy; and it goes well with a variety of side dishes.

This is the first dish Arijit and I prepared together as man and wife; thus special indeed. This dish is super simple and super yummy. 

So here goes the recipe of garlic pepper prawn straight from our hearts...

INGREDIENTS:-

• 15 Medium sized prawns, shelled and deveined 
• 2 tsp Black peppercorns, roasted and crushed
• 8-10 garlic bulbs, finely chopped
• 1 cup Coconut milk
• 2-3 Cloves, cinnamon 1”x1, 2-3 cardamoms
• Salt to taste
• 1 tsp lemon juice 
• 2 tsp Butter

PROCEDURE:-

• Wash the prawns properly and keep them in a plate. Drizzle lemon juice and sprinkle salt on them. Mix well and keep aside for 30 minutes.
  
  
  
• Heat butter in a pan, add the cloves, cinnamon stick and cardamoms.
  
  
• Now add the chopped garlic and sauté till golden.
  
  
• Add the prawns and sauté on low-medium heat till they curl up and loses the raw color.
  
  
• Now add salt and the crushed black peppercorns. Turn the prawns so that they are well covered with the butter and spices. Continue to sauté till the prawns turn golden.
  
  
  
  
  
• Finally pour in the coconut milk.
  
  
• Cover the pan with a lid, simmer and let it cook for 5-10 minutes.
• Turn off flame when the gravy thickens.
  
  
  
  Serve hot.