I started this series because I have so many cookbooks and collect so many issues of food magazines, that I simply had to cook all of these amazing things that I read about. This recipe is a true gem, hidden among all of my piled high back catalogue of Sainsbury’s magazine. This is from the May 2017 addition, I’ve cooked it four times now. We love it that much. I’ve added coconut milk to turn it in to a curry, I’ve served it with rice, I’ve made it exactly as it is and I’ve made it with different prawns. I can honestly say that if you enjoy the whole experience of peeling prawns, then go for it. But I feel that once you remove the shell, half the flavour is gone. So I would suggest to simply buy large king prawns without the shell, to give the full punch of flavour. But the main thing I have to get across is, that it is delicious and you really should check out Chetna Makan. Her book Chai, Chaat & Chutney is a great addition to your Indian genre collection, find it here.
Serves: 2 as a main, 4 as a side
Prep time: 15 minutes
Cook time: 15 minutes
- 600g pack of raw jumbo king prawns
- Half a lemon
- Handful of coriander
- 1 garlic clove, crushed
- 1cm piece of root ginger, grated
- Half a 100g pack of fresh coconut pieces
- 1 small white onion
- 1-2 small green chillies
- 10 curry leaves, fresh or dried
- 1 tsp mustard seeds
- 1 tbsp fennel seeds
- Half tsp ground cumin
- Three quarter tsp turmeric
- 1 tbsp sunflower oil
- Add prawns to a bowl with garlic, ginger, quarter tsp turmeric and quarter tsp salt. Mix to combine and leave in the fridge to marinade for 15 minutes.
- Whizz the coconut, chillies (de-seed if you wish) and fennel seeds in a small food processor until finely chopped.
- Add oil to a frying pan, once hot add mustard seeds and curry leaves. Once they begin to pop, add onion and cook until golden.
- Add coconut mix with half tsp turmeric and half tsp cumin and mix well. Add 100ml of water and cook gently, uncovered for 5-6 minutes until water has evaporated.
- Increase heat and add prawn mix, stirring occasionally until cooked through. Squeeze in juice of one lemon and serve with fresh coriander.