Prawns (Deveined, Deshelled) - 250 grams

Picosa's Chettinad Spice Paste - 70 grams  

Ghee - 15 grams

Garlic cloves (sliced)- 3

Onions (Sliced) - 1 medium sized 

Zucchini (Yellow, Diced)- 100 grams 

Red Bell Pepper (Diced)- 1 

Yellow Bell Pepper (Diced)-1

Water/ Fish Stock - 100 ml

Fresh Lettuce Leaves - 2

Salt (Optional) - As Required 


  • In a frying pan on a high heat add 5 grams of ghee, followed by the garlic, onions and sauté it until golden.
  • Add the red bell pepper and yellow bell pepper and sauté them until tender.
  • Add zucchini and followed by Picosa's Chettinad Spice Paste and mix well. Cook for 5 minutes on a medium heat.
  • Add the fish stock or water into the pan and mix well and add salt if required.
  • Close the lid and let it reduce for 5 minutes on a lower heat and turn off the gas. Remove the contents from the pan and set aside.
  • Add 10 grams into the same frying pan and on a high heat add the prawns to the pan and sear them for 30 seconds on each side (Depending upon the size of prawns) until they are cooked.
  • Take the clean and washed lettuce leaf add the stir fried vegetables followed by the pan fried prawns.
  • Serve with a wedge of lemon (optional).