Ingredients
4
4 servings
- •1 tablespoon cooking oil
- •1 teaspoon fenugreek
- •½ teaspoon turmeric
- •¼ teaspoon asafoetida
- •1 teaspoon mustard seed
- •12 leaves dried curry
- •2 lb fresh king prawn
- •1 cup coconut milk
- •¼ cup water
- •salt, to season
- •pepper, to season
- •1 lime, juiced
- •1 onion, chopped
- •1 red chili
- •⅔ cup ginger
- •4 cloves garlic
Instructions
- In a food processor, blitz the onion, chili, ginger and garlic together to make a paste. Set aside.
- In a large pan, heat the oil over a medium heat.
- Add the fenugreek, turmeric, asafoetida, mustard seeds, and curry leaves to the pan, and fry for a couple of minutes.
- Add the paste and continue to cook for 2-3 minutes.
- Add the prawns and water. Cook until they start to turn pink.
- Pour in the coconut milk, salt, pepper, and lime juice, and cook for another few minutes.
- Serve with parathas, naan bread, and rice.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 466
- Carbohydrate: 25g
- Fat: 18g
- Fiber: 6g
- Protein: 50g
- Sugar: 9g
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