Name: Harissa grilled prawns recipe by Chitrangada Kundu at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: Prawn: 500 gms; Salt: 1 tsp; Lime juice: 2 tsp; Dry red chili: 1/4 cup; Garlic: 4-5 cloves; Caraway seeds: 1 tsp; coriander seeds: 1 tsp; Cumin seeds: 1 tsp; Red bell pepper: 1; Olive oil: 2 tbsp; Salt to taste

Ingredients Serving: 6

Prawn: 500 gms
Salt: 1 tsp
Lime juice: 2 tsp
Dry red chili: 1/4 cup
Garlic: 4-5 cloves
Caraway seeds: 1 tsp
coriander seeds: 1 tsp
Cumin seeds: 1 tsp
Red bell pepper: 1
Olive oil: 2 tbsp
Salt to taste

Instructions

Take a red bell pepper, wash and wipe off water. Grease the red pepper with olive oil and roast it on direct flame.
When the red pepper turns charred remove from fire (or oven) and keep inside a paper bag for 15 min. Take out from the paper bag and carefully remove the charred skin, cut the head and discard the seeds and the membrane of the pepper.
Chop the red pepper into small pieces. Keep aside.
Soak the red chilies in hot water for 15-20 min. Take out the red chilies from water cut and discard the seeds, roughly chop the chilies.
In a grinder or food processor take coriander, caraway and cumin seeds and grind them to powder.
Add chopped garlic, roasted red pepper and chopped red chilies, olive oil (2 tablespoons), salt, make a smooth paste. Store the paste in a air tight glass container.
Clean the prawn, devein, pat dry and marinate with salt and lime juice. Add harissa paste to coat all the prawn pieces.
Marinate for 15-20 min. Put the prawns in skewers. Heat a griddle, grill the prawns for 3-4 min, keep turning in between.
Serve immediately with lime slices and mint leaves.

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