Coconut Prawns with Steamed Rice

A quick seafood curry to warm a cold evening from Sanjay Dwivedi
By Sanjay Dwivedi
Coconut Prawns with Steamed Rice
  • Rating:
  • Serves: 3-4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 4 tbsp olive oil
  • 2 tsp mustard seeds
  • green cardamom, seeds only
  • 1 tsp fennel seeds
  • 2 green chillies, chopped
  • 1 cloves garlic, chopped
  • 1 cm ginger, chopped
  • 8 curry leaves
  • 4 shallots, chopped
  • 2 tsp turmeric
  • 4 tbsp water
  • 1 x 400 ml tin coconut milk
  • 24 black tiger prawns, peeled and head removed
  • steamed rice, to serve
  • coriander leaves, to garnish

Method

1. Heat a pan and add the olive oil. Throw in the mustard seeds and let the splutter before adding the cardamom and fennel seeds. Add the green chilies, garlic and ginger and cook for 1 minute, stirring.

2. Add the curry leaves and sauté for a minute. Add the chopped shallots and cook for a further minute, before adding the turmeric. Stir well and add the water.

3. Pour in the coconut milk and simmer for 5 -10 minutes to thicken. Taste for seasoning.

4. Add the prawns to the sauce and cook for about 2 minutes, until the prawns are cooked.

5. Serve over steamed rice and garnish with a little coriander

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