Ingredients Jump to Instructions ↓

  1. 1 kg Green prawns

  2. 3 Cloves garlic

  3. 1 Cm piece ginger

  4. 4 Spring onions,

  5. Roughly chopped 3 T Oil

  6. 1 T Ground coriander

  7. 1/2 ts Fennel seeds

  8. 3/4 ts Mustard seeds

  9. 1 c Coconut cream

  10. 1 c Coriander leaves, chopped

  11. 15 minutes Peel the prawns, leaving the tails intact. Slit open along the back and remove the dark vein. In a food processor, gring the garlic, ginger, spring onions and chillies to a paste with the oil. Transfer to a medium-sized pan and cook for 2 minutes. Add the ground coriander, fennel and mustard seeds and coconut cream and cook for 3-4 minutes. Add

  12. 1/2 cup water to the garlic and spice mixture, cook uncovered over a medium heat for about 4 minutes. Add the prawns are just tender and turn pink. Stir in the chopped coriander, serve immediately with rice. --


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