You'll need to find a generous handful of fresh curry leaves for these incredible curry leaf prawns. We promise, you won’t have tasted prawns like these before! They’re zesty, herby, spicy and perfect as a snack, starter or a light main with a malabar paratha or rice. If you want a bit more gravy, you can let the sauce down a bit with coconut milk.
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Serves
2
Tiger Prawn
Red Onion
Green Chilli
Ghee
Black Mustard Seed
FOR THE MARINADE:
Ground Turmeric
Ginger Paste
Garlic Paste
Salt
Black Pepper
FOR THE CHUTNEY:
Curry Leaf
Garlic Clove
Ground Turmeric
Water
Vegetable Oil
Salt
Serves
2
Tiger Prawn
Red Onion
Green Chilli
Ghee
Black Mustard Seed
FOR THE MARINADE:
Ground Turmeric
Ginger Paste
Garlic Paste
Salt
Black Pepper
FOR THE CHUTNEY:
Curry Leaf
Garlic Clove
Ground Turmeric
Water
Vegetable Oil
Salt
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Step 1.
Peel and clean the prawns and remove the grit line by cutting a small incision down the back and removing with a fork, then transfer to a bowl. Add the turmeric, ginger paste, garlic paste and a pinch of black pepper. Season with salt and set aside for 15-20 mins.
Step 2.
Meanwhile, add a generous glug of oil to a small frying pan and place over a medium-high heat. Once hot, shallow fry most of the curry leaves, leaving a couple raw for later, until they change colour and become dark. Be careful: the curry leaves will make the oil splutter. You don't need the leaves to go crispy – just to cook through for a few seconds. Using a slotted spoon, transfer the curry leaves to a plate lined with kitchen paper.
Step 3.
Add most of the fried curry leaves (save a few for garnish) to a pestle and mortar, spice grinder or small blender. Add three-quarters of the garlic, turmeric, a pinch of salt and the water, then blend until you have a nice, thick chutney.
Step 4.
Finely mince the remaining garlic. Trim and thinly slice the red onion and chillies.
Step 5.
Heat the ghee in a pan or wok set over a medium-high heat. Fry the mustard seeds until they start popping, then, add the minced garlic, onion, green chilli and reserved raw curry leaves. Fry for 2-3 mins until the onion is golden brown.
Step 6.
Add the prawns and fry for a couple of minutes, until pink. Add the chutney with a splash of water and continue frying until the prawns are beautifully coated and cooked through.
Step 7.
Serve garnished with the remaining whole fried curry leaves.
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Notes (1)
S
Shai V.
5 months ago
This was amazing, I loved it - such a different way to cook a curry. Instead of water I used stock that I made from the heads and shells of the prawns, sooo good
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