I’m warning you – this is a hot one! But, of course, you can reduce the quantity of chillies to suit your taste. The fresh prawns and big pieces of coconut are a match made in heaven. Curry leaves and fennel seeds also help give this dish a unique flavour. Perhaps best of all, it comes together in minutes, making this a great quick-meal option. Serve it with plain rice or pilau.
Ingredients
- 12 raw king prawns - shelled and deveined (tails intact)
For the dry rub
- 1 ½-inch piece fresh ginger - peeled and grated
- 2 garlic cloves - grated
- ¼ tsp salt
- ¼ tsp chili powder
- ¼ tsp ground turmeric
- ¼ tsp crushed fennel seeds
For the masala
- 1 tbsp sunflower oil
- 10 fresh curry leaves
- ½ tsp black mustard seeds
- ½ tsp fennel seeds
- 2 small green chilies - thinly sliced
- 2 red onions - thinly sliced
- 3 ½ ounces fresh coconut, thinly sliced
- 5 ounces boiling water
- ½ tsp salt
- ½ tsp ground turmeric
- ½ tsp garam masala
- 1 tsp ground coriander
- 1 tbsp Kashmiri chilli powder
Instructions
- Put the prawns in a bowl with all the dry rub ingredients and coat thoroughly. Cover the bowl and leave to rest in the fridge for 15 minutes while you prepare the masala
- Heat the oil in a large saucepan over a medium heat.
- Add the curry leaves and the mustard and fennel seeds, then let them sizzle for a few seconds.
- Stir in the green chilies and onions and cook for 2-3 minutes until they begin to soften.
- Add the coconut to the saucepan with the measured boiling water. Stir well, then cover the pan with a lid and cook for 10 minutes until the coconut has softened slightly.
- Add the salt, spices and prawns (with their rub) to the pan, then mix gently.
- Increase the heat to high and cook for 5-6 minutes until the prawns have turned pink and are cooked through. Serve immediately.
Nutrition
Calories: 182kcalCarbohydrates: 13gProtein: 6gFat: 13gSaturated Fat: 8gCholesterol: 45mgSodium: 696mgPotassium: 222mgFiber: 5gSugar: 5gVitamin A: 725IUVitamin C: 59mgCalcium: 68mgIron: 2mg