Spiced Prawn And Coconut Curry

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Preparation time less than 30 mins
Cooking time less than 10 mins

Ingredients

10 raw king prawns, in their shells
4 tbsp vegetable oil
1 tsp mustard seeds
1 small onion, finely chopped
1 tbsp fresh root ginger, finely chopped
1 plump garlic clove, finely chopped
¼tsp ground turmeric
¼tsp hot chilli powder
½ tsp ground coriander
2 fresh bay leaves
1 small green chilli, seeded and sliced thinly
200ml/7fl oz carton coconut cream
1 lime
rice and lime wedges, to serve

Method

1. Peel the prawns and set aside. Heat the oil in a medium frying pan. Fry the mustard seeds until they crackle and pop.
2. Add the onion. Fry, stirring, until golden. Add the ginger and garlic. Stir-fry for 1 minute, add the turmeric, chilli powder and coriander and stir-fry for 30 seconds.
3. Add the bay leaves and chilli. Stir over a medium heat for 1 minute.
4. Pour in 150ml/¼pt water, bubble for 1 minute. Add the prawns and spoon over the sauce. Lower the heat and simmer for 3-4 minutes, until the prawns are cooked.
5. Pour in the coconut cream, warm through and squeeze in the juice of half a lime. Season with salt. Serve with rice and lime wedges.

Related Recipes:

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  2. Spicy Lamb And Paw-Paw
  3. Hot and sour prawns with Asian noodle salad
  4. Spicy South Indian Cauliflower
  5. Turkey stuffing meatballs with curry sauce

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