Spicy Prawns with Panner

Ingredients :
12 x Cooked king prawns
(jumbo shrimp)
175 gm Paneer, (see below)
Substitute with Ricotta
Cheese
2 tbl Tomato puree, (paste)
4 tbl Greek-style yoghurt
1 1/2 tsp Garam masala
1 tsp Chilli powder
1 tsp Garlic pulp
1 tsp Salt
2 tsp Mango powder, (amchur)
1 tsp Ground coriander
8 tbl Butter
1 tsp Corn oil
3 x Fresh green chillies
Chopped
3 tbl Chopped fresh coriander
2/3 cup Single, (light) cream

Method :
1. Peel the king prawns(jumbo shrimp) and cube the paneer.
2. Blend the tomato puree(paste), yoghurt, garam masala, chilli powder, garlic, salt, mango powder and ground coriander in a mixing bowl and set to one side.
3. Melt the butter with the oil in a deep frying skillet or wok. Lower the heat slightly and quickly fry the paneer and prawns for about 2 minutes. Remove with a slotted spoon and drain on kitchen paper towels.
4. Pour the spice mixture into the fat left in the pan and stir-fry for about 1 minute.
5. Add the paneer and prawns and cook for 7-10 minutes, stirring occasionally, until the prawns are heated through.
6. Add the fresh chillies and most of the coriander and pour in the cream. Heat through for about 2 minutes, garnish with the remaining coriander and serve with rice.
Home-Made Paneer
To make paneer at home, bring 1 litre or 4 cups milk to the boil over a low heat. Add 2 Tbl lemon juice, stirring continuously and gently until the milk thickens and begins to curdle. Strain the curdled milk through a sieve (strainer) lined with a muslin (cheesecloth). Set aside under a heavy weight for about 1 1/2 to 2 hours to press to a flat shape about 1cm thick.
Make the paneer a day before you plan to use the recipe; it will then be firmer and easier to handle. Cut and use as required; it will keep for about one week in the refrigerator.