This simple, aromatic dish is lovely served as part of an Indian feast. Alternatively, serve the prawns as canapés, each one atop a small piece of naan.
Serves 4
2 tbs ghee or vegetable oil
2 tbs panch phoran
12 fresh curry leaves
1 onion, halved, thinly sliced
1 tsp ground turmeric
1 tbs mild curry powder
400g raw prawns, peeled
(tails intact), deveined
3 long green chillies, seeds
removed, thinly sliced
250ml coconut milk
100g fresh or frozen grated
coconut or desiccated
coconut
Coriander leaves, yoghurt,
tomato kasundi or mango
chutney and warm naan
bread, to serve
Heat ghee in a frypan over medium heat. Add panch phoran and
curry leaves, and cook for 1 minute until fragrant. Add onion and
cook, stirring, for 3-4 minutes until softened.
Add turmeric and curry powder, then stir to combine. Add
prawns and chilli, stir to coat in spice mixture, then cook for
1-2 minutes until the prawns start to turn pink. Add coconut milk
and grated coconut, then cook for a further 3-4 minutes until
prawns are just cooked. Scatter with coriander leaves and serve
with yoghurt, tomato kasundi and naan.
This recipe is taken from delicious. Love to Cook by Valli Little (Quadrille, £18.99)
Photography by Jeremy Simons