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Coconut prawns with steamed rice

Sanjay Dwivedi from Market Kitchen
A quick seafood curry to warm a cold evening from Sanjay Dwivedi

Coconut prawns with steamed rice

Method

1. Heat a pan and add the olive oil. Throw in the mustard seeds and let the splutter before adding the cardamom and fennel seeds. Add the green chilies, garlic and ginger and cook for 1 minute, stirring.

2. Add the curry leaves and sauté for a minute. Add the chopped shallots and cook for a further minute, before adding the turmeric. Stir well and add the water.

3. Pour in the coconut milk and simmer for 5 -10 minutes to thicken. Taste for seasoning.

4. Add the prawns to the sauce and cook for about 2 minutes, until the prawns are cooked.

5. Serve over steamed rice and garnish with a little coriander

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Serves: 3-4

Prep: 15 min
Cook: 20 min

Ingredients
4 tbsp Olive oil
2 tsp Mustard seeds
2 green cardamoms, seeds only
1 tsp Fennel seeds
2 green chillies, chopped
1 clove Garlic, chopped
1 cm Ginger, chopped
8 curry leaves
4 Shallots, chopped
2 tsp Turmeric
4 tbsp water
1 x 400ml tin coconut milk
24 black tiger prawns, peeled and head removed
steamed rice, to serve
coriander leaves, to garnish