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

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.

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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