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Bhutte ka kees with prawns | Matching Food & Wine
By origin an Indian street food this spicy corn porridge is here served by South African winemaker Bertus Fourie as an accompaniment to grilled prawns.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.matchingfoodandwine.com.
Ingredients
- 3 large corn cobs
- 1/2 cup coconut milk
- 1 tablespoon ghee
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 inch fresh ginger piece grated
- Pinch of asafoetida
- Juice of 1/2 lemon
- 1/2 teaspoon sugar
- grated fresh coconut for garnishing
- Salt to taste
- 12 large raw shell and head-on prawns
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