King Prawn & Coconut Fry
Serves: 4 people as a main or 8 as a starter
Takes: Up to 15 mins
This recipe is inspired by the shores of Southern India with fiery black pepper, warming mustard and comforting coconut.
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 fresh 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)
50g coconut flakes or desiccated coconut
400g raw king prawns, head and vein 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
In a pan gently heat the vegetable oil.
Add the cinnamon stick and bay leaves and cook for 1 minute.
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.
Add the garlic, spring onions, fresh chilli and coconut and sauté for around a minute.
Toss in the prawns, add a good pinch of salt and a good squeeze of honey.
Cook for a few minutes or until the prawns have turned pink and are cooked through.
Finally, sprinkle over the fresh coriander and squeeze over the lime (if using).
