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Coconut prawns with steamed rice
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- 3-4
A quick seafood curry to warm a cold evening from Sanjay Dwivedi
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Ingredients
- 4 tbsp Olive oil
- 2 tsp Mustard seeds
- Green cardamom, 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
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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