- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1 onion, roughly chopped
- 1 long red chilli, deseeded
- 2 garlic cloves
- 25 g fresh root ginger, roughly chopped
- 2 tbsp sunflower oil
- 12 fresh curry leaves
- 1 tsp black mustard seeds
- ½ tsp ground fenugreek seeds
- a pinch asafoetida, found in specialist Asian supermarkets
- ½ tsp ground turmeric
- 500 g jumbo king prawns, , peeled, heads removed but leaving tails intact, deveined
- 200 ml coconut milk
- 2 limes, 1 juiced and 1 cut in to wedges to serve
- 4 tbsp fresh coriander, to serve
Tips and Suggestions
Serve with parathas or naan bread
1. Put the onion, chilli, garlic and ginger in a food processor and blitz them to a paste. You might need to remove the lid of the food processor and push the mixture down with a rubber spatula a few times.
2. Heat the sunflower oil in a frying pan over a medium heat. Add the curry leaves, mustard seeds, fenugreek and asafoetida, then fry for 20-30 seconds, or until you smell the delicious aroma. Add the onion, chilli, garlic and ginger paste and fry for another 1-2 minutes.
3. Add 1 tablespoon cold water, turmeric and prawns and cook for 1-2 minutes or until the prawns are pink and the water has evaporated. Stir well to cover the prawns in the spice mixture.
4. Pour in the coconut milk and season to taste with salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 1-2 minutes until the coconut milk is warmed through and the prawns are done. Squeeze over the lime juice.
5. Garnish with chopped coriander and lime wedges.
Fancy something different? Take a look at more prawn recipes.
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