Keep reading as I describe the escapade. Though you might be interested in the stuffs I used,….. Risotto, Tiger Prawns, Bell peppers, Turmeric, Cumin Seeds, Mixed Herbs, Peri Peri Sauce, Tomato puree, Ground Coriander, Onions , Tomatoes, Crushed Chili Peppers and Curry Goat Seasoning.
I used quite a few recipes and that’s because I freestyle a lot and if you’re thinking of doing this i’ll recommend you freestyle too. I chopped the tomatoes, diced the bell peppers and the onions, cooked the tomatoes for about 10 mins, added some carotino oil to fry it. While doing that I added the seasonings, Maggi, salt, Curry goat seasoning, Ground Coriander, Tomato puree and the onions.
Par boiled the risotto for 5 mins then rinsed. Then I transferred the sauce I made to the parboiled risotto, added the cumin seed, mixed herbs, crushed chili peppers. Allowed this to cook for about 15 mins then added the bell peppers cos I wanted them to still retain the colours when done. Steered and allowed to seamer.
For the prawns, I removed the shell from the tiger prawns, leaving the last layer of shell so the tails can keep its form. I then spiced this with some maggi, and peri peri sauce, pierced with the skewer and off to the grill. To retain the juiciness of the prawn I grilled it for just 15 mins.
What do you think? Giving it a try? Let’s do this. …… Ciao!