Hot and Spicy Coconut Prawns

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Hot and Spicy Coconut Prawns

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.

Servings:

Calories: 182kcal

Author: Chetna Makan

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