Indian Prawns with Coriander
We are off to India to taste delicately spiced Indian Prawns. This recipe uses both coriander seeds and fresh coriander - both are from the same plant but have totally different flavoursThis recipe is super easy to make and tastes fantastic. It can be served over steamed rice or by itself with crusty bread for mopping up the spicy sauce.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, finely grated
- ½ to 1 tablespoon minced ginger
- ½ teaspoon chilli flakes
- 2 teaspoons ground coriander seeds
- 1 teaspoon turmeric
- 750gms green prawns, peeled and deveined
- ½ cup coconut cream
- A generous squeeze of lemon juice
- 3 tablespoons chopped fresh coriander
In a large non-stick frypan, heat the olive oil over a medium heat. Add the chopped onion, garlic, ginger and chilli flakes. Cook, stirring occasionally, until the onion is softened and golden brown. This should take about five minutes.
Add the ground coriander and turmeric to the pan. Continue to cook for about 30 seconds, add the peeled green prawns to the pan and cook until the prawns are just starting to turn pink. Add the coconut cream and the lemon juice to the pan, stirring well to incorporate all of the ingredients. Cook for a minute or two until the sauce thickens, then stir in the chopped, fresh coriander and serve straight away.
You won’t need to call people to dinner - they will be there waiting, trust me. The aroma is wonderful and the taste is even better.
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