- 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
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.