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Spicy prawns in coconut sauce

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

1 t coriander seeds
½ t cumin seeds
1 t chilli flakes
1 T olive oil
500 g tiger prawns
1 t sea salt
Crusty bread, for serving

For the coconut sauce

1 t vegetable oil
1 onion, sliced
1 t salt, plus a pinch
10 curry leaves
1 green chilli, split lengthways
½ t turmeric
1 x 2,5 cm piece ginger, minced
2 cloves garlic, chopped
500 ml coconut cream
1 T brown sugar

Method

Place the coriander seeds, cumin seeds and chilli flakes in a dry pan and toast until golden. Remove and crush in a mortar and pestle.

Mix with the oil and rub over the prawns to create a spice crust. Set aside.

To make the sauce, heat the oil in a frying pan and add the onion and a pinch of salt. Fry briefly, then add the curry leaves and chilli.

Cook until the onion is soft, then add the turmeric, ginger and garlic.

Pour in the coconut cream, then add the sugar and remaining salt.

Bring to a simmer and cook for 3 minutes.

Sear the spice-coated prawns in a pan for 1 minute on each side, sprinkle with salt, then place into the sauce.

Serve with crusty bread and a glass of chilled Chenin Blanc.

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Spicy prawns in coconut sauce

Ingredients

Method