General Information
Preparation time: 12 minutes
Serves 4
Ingredients
- 500g peeled raw king prawns
- 1 onion, peeled and chopped
- 4 garlic cloves, peeled and degermed
- 1 tomato, washed and diced
- 20cl coconut milk
- Juice of ½ lemon
- 3 bay leaves
- ½ cinnamon stick
- 4 pieces of green cardamom
- 1 teaspoon fenugreek seeds
- 1 teaspoon chopped ginger
- ½ teaspoon turmeric powder
- 1 teaspoon curry
- 1 teaspoon chilli powder
- A few coriander leaves
- Grape seed oil or olive oil
- Salt and pepper
Preparation
- In a bowl, marinate the prawns with 1 teaspoon salt, a few grinds of pepper, and the turmeric. Set aside.
- In a hot casserole, add a dash of oil. Sweat the bay leaves, cinnamon, cardamom, fenugreek, chilli, and curry over low heat for a few minutes to release aromas. Add onion, garlic, and ginger; cook until softened. Stir in tomato. Add prawns with marinade, sear sides, then pour in coconut milk. Season with salt and simmer 7 minutes.
- Off heat, add lemon juice. Serve without cinnamon stick, topped with coriander.
Enjoy this chef-inspired delight! 😉
