King Prawn & Coconut Fry

Serves: 4 people

Difficulty: Easy

When I thought of this recipe I wanted to borrow flavours from the south of India but then add some of the ingredients I love. So here it is…not exactly as you would have it on the shores of India but not that far off.

You can serve this a starter and it will serve 6 – 8 people depending how hungry you are, or as a main course for 4 people.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cinnamon stick
  • 3 bay leaves
  • 2 teaspoons black mustard seeds
  • ½ teaspoon black pepper, coarsely ground
  • 1 dried red chilli, coarsely ground (optional)
  • around 20 curry leaves, leave them out if you haven’t got fresh
  • 2 cloves garlic, finely sliced
  • 2 spring onions, finely chopped
  • 1 large red chilli, finely chopped (seeds removed if you wish)
  • 50 g coconut flakes or desiccated coconut
  • 400 g raw king prawns, head removed and you can remove the shell if you prefer
  • salt, to taste
  • squeeze of honey
  • 1 tablespoon fresh coriander, roughly chopped
  • juice of ½ lime (optional)

Method

1. In a pan gently heat the vegetable oil.

2. Add the cinnamon stick and bay leaves and cook for 1 minute.

3. Stir in the mustard seeds, black pepper, dried red chilli and curry leaves and leave to sizzle for 30 seconds or until the mustard is about to jump out of the pan.

4. Add the garlic, spring onions, fresh chilli and coconut and sauté for around a minute.

5. Toss in the prawns, add a good pinch of salt and a good squeeze of honey.

6. Cook for a few minutes or until the prawns have turned pink and are cooked through.

7. Finally, sprinkle over the fresh coriander and squeeze over the lime (if using).


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