- 12 raw peeled prawns
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric
- 1 tablespoon yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon chickpea flour
- 1 tablespoon oil
Poached Pears- 2 Packham Pears
- 2 cups water
- 3 tablespoons honey
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 4 green cardamom
- Few strands of saffron
- 2 tablespoons rose water
| - Place all ingredients in a bowl and mix well. Add prawns to the marination
- Heat oven to 180°C. Spread prawns in a single layer on a heated tray and cook for 5 minutes
- Serve with poached pears
Poached Pears- Combine the water, honey, cardamom, turmeric, salt, saffron and rose water in a saucepan over low heat. Stir well and add peeled pears. Place a disc of greaseproof paper on the surface of the pear mixture. Cook, covered for 10-15 minutes. Transfer pears to a bowl
- Increase heat and bring the syrup to boil. Boil, uncovered until the syrup thickens slightly
- Cut pears and drizzle with the syrup and serve with tandoori prawns
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