Nina & Sumita of Cheshire Cookery School's Narial Prawns

Method

Method

1. Defrost the prawms completely and pat dry

2. Marinate the prawns in 1/2 tsp of tumeric, 1/2 tsp of salt, and 1 tsp of lemon juice and keep aside.

3. In a small bowl add the spices i.e. 1 tsp of salt, 1/2 tsp of tumeric powder, 1 tsp of red chilli powder, 2 tsps of coriander powder and 1 tsp of garam masala and mix it with 3 - 4 tbsps of water and keep aside. This is your spice paste.

4. Take a heavy based pan with a larger circumference and add the vegetable oil, when the oil is hot add 1 tsp of mustard seeds and 1 tsp of cumin seeds.

5. Add the garlic and after a few seconds when they have browned add the onions and cook till translucent.

6. Add the spice paste, cook for 1 min, add the curry leaves.

7. Add the tomatoes and the fat red chillies, cook for 5 - 6 minutes

8. Add the tin of coconut milk, bring to the boil, simmer for 1 minute, add 1/2 cup of water approx, and cook it on a medium heat for 10 minutes.

9. Add the prawns cook, cook for 2 minutes till they change colour and turn pink.

10. Garnish with coriander and serve with boiled rice.

Note: If the mixture is too think then add ½cup of boiling water

 

Ingredients

Prep time:

Cook time:

Serves: 4

  • 500 grams approx of raw peeled Jumbo King Prawns

  • 1 medium sized onion (chopped coarsley)

  • 6 - 8 garlic cloves sliced in rounds

  • 2 medium sized tomatoes (chopped coarsely)

  • 1 tin of 400ml coconut milk

  • 1 tsp mustard seeds

  • 1 tsp cumin seeds

  • 3 - 4 fresh fat red chillies sliced in rounds

  • 10 - 12 curry leaves

  • 1/2 tsp turmeric

  • 1/2 tsp salt

  • 1 tsp red chilli powder

  • 2 tsp coriander powder

  • 1 tsp garam masala

  • 1 tbsp lemon juice

  • 1 cup approx water

  • 6 - 8 tbsps vegetable oil (Do not use too much as coconut milk also leaves oil)