Prawn & Curry Leaf Fry

This super quick preparation for prawns hails from the South of India. It’s a quick, stir-fry dish which is ready within 10 minutes – start to finish. It’s absolutely full of flavour and great if you’re in a hurry – or about to miss your favourite TV show…

INGREDIENTS: (serves 2)
3 tablespoons vegetable oil
2 garlic cloves (chopped)
1 cm fresh ginger (chopped)
1 stem fresh curry leaves
½ teaspoon mustard seeds
300g raw prawns (deveined)
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground turmeric
½ teaspoon Kashmiri chilli powder
1 tablespoon fresh coriander (chopped)
½ teaspoon salt
1 lime

DIRECTIONS:
Heat the oil in a wok or pan until just hot. Add the garlic and ginger and fry for 1 minute until fragrant, add the mustard seeds and curry leaves, and fry briefly before adding the prawns, cumin, coriander, chilli powder, turmeric and salt. Stir fry for 3-4 minutes until the prawns are fully cooked. Remove from the heat and stir in the fresh coriander. Squeeze over the juice from half the lime.

SERVING:
Cut the remainder of the lime into wedges and serve alongside the curry with either some Basmati rice or Indian breads.

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