Recipe Ingredients:500 gm large raw prawns
3 tbsp vegetable oil
1 tbsp black mustard seeds
12 curry leaves
6 shallots, roughly chopped
4 green chillies, finely chopped
6 garlic clove, crushed
1 tbsp ground turmeric
1/2 tbsp ground coriander
1 tbsp red chilli powder
140 gm creamed coconut, grated and dissolved in 300ml water
Juice of 1 lime
Salt (according to taste)
How to Prepare:
Heat oil in a wok or large frying pan over a high heat. Add the mustard seeds and stir them around for about 1 minute, or until they pop. Stir in the curry leaves.
Add the shallots and garlic and stir for about 5 minutes, or until the shallots are golden. Stir in the turmeric, coriander and chilli powder and continue stirring for about 30 seconds
Add the dissolved creamed coconut. Bring to boil, then reduce the heat to medium and stir for about 2 minutes.
Reduce the heat to low, add the prawns and simmer for 1 minute, spooning the sauce over the prawns and very gently stirring it around. Cook until prawns turn pink and curl.
Add half the lime juice, then taste and add more lime juice and salt to taste. Sprinkle with the lime rind and serve.
Serving Suggestions:
Serve with hot rice/ roti/ naan
