Heat – medium
Preparation – 10 minutes
Cook – 10 minutes
Prawns are a much-loved ingredient all over southern India, either in a sauce as a main dish or as a tangy snack on their own. This dish is perfect for sharing and you can eat it with your fingers – much less formal and more fun.
It's really important you use the freshest, sweetest prawns, and then you simply toss them in the special selection of spices then cook quickly with garlic, chilli and mustard seeds. Light, delicious, tangy, and sweet.
- 500g prawns
- Half tsp turmeric
- Half tsp chilli powder
- 1 tsp coriander seeds, crushed
- Half tsp cumin seeds, crushed
- Half tsp salt
- 1 tbsp oil
- Half tsp brown mustard seeds
- Half tsp cumin seeds
- 1 clove garlic, sliced
- 1 chilli, sliced
- Juice from a lemon
- Wash the prawns and pat dry with some kitchen roll.
- Crush the coriander and cumin seeds.
- Sprinkle the prawns with turmeric, chilli, coriander, cumin, salt and mix well.
- Heat the oil in a wide-based pan and add the mustard and cumin seeds. Just as they sizzle add the sliced garlic and fresh chopped chilli.
- Quickly stir in the prawns, reduce the heat and cook for about 2-3 minutes. Squeeze in the lemon juice and toss to coat the prawns.
- Once pink and cooked through (another minute or so) throw in the fresh coriander to serve.
This prawn dish needs a good squeeze of lemon juice and fresh coriander and is lovely with fried pooris or with some rice. I like to cook a few as a finger food starter.