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Coconut fried prawns


Serves: 6 as part of a menu
timePrep time: 40 mins
timeTotal time:
Coconut fried prawns
Recipe photograph by Maja Smend

Coconut fried prawns


Serves: 6 as part of a menu
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
113Kcal
Fat
6gr
Saturates
3gr
Carbs
1gr
Sugars
1gr
Fibre
1gr
Protein
18gr
Salt
0.6gr

Chetna Makan

Chetna Makan

Trained as a fashion designer in Mumbai, we saw Chetna's creativity shine on Great British Bake Off. Her books introduce colourful spices, aromatic herbs and other ingredients into traditional Western dishes.
See more of Chetna Makan’s recipes
Chetna Makan

Chetna Makan

Trained as a fashion designer in Mumbai, we saw Chetna's creativity shine on Great British Bake Off. Her books introduce colourful spices, aromatic herbs and other ingredients into traditional Western dishes.
See more of Chetna Makan’s recipes

Ingredients

  • 1 garlic clove, crushed
  • 1cm piece root ginger, grated
  • ¾ tsp ground turmeric
  • 1 x 600g pack raw shell-on jumbo king prawns, defrosted and peeled
  • ½ x 100g pack fresh coconut pieces
  • 1-2 small green chillies
  • 1 tbsp fennel seeds
  • 1 tbsp sunflower oil
  • 1 tsp mustard seeds
  • 10 curry leaves, fresh or dried
  • 1 small onion, finely chopped
  • ½ tsp ground cumin
  • ½ a lemon
  • a handful of fresh coriander

Step by step

Get ahead
Prepare to the end of step 2 a few hours ahead, but only add the salt just before cooking.
  1. In a bowl, mix the garlic, ginger, ¼ teaspoon of turmeric and ¼ teaspoon of salt. Coat the prawns in the garlic mix, cover; leave to marinate for 15 minutes in the fridge.
  2. Whiz the coconut (no need to peel), chillies (deseeded if you like) and fennel seeds in a small food processor until finely chopped. Heat the oil in a pan over a medium heat and, when hot, add the mustard seeds and curry leaves. When they begin to pop, add the onion and cook until it starts to turn golden. Add the coconut mix to the onions with ½ teaspoon of turmeric and the cumin and give it a good mix. Add 100ml of water and cook gently, uncovered, for 5-6 minutes until the water has evaporated.
  3. Increase the heat again, add the marinated prawns to the pan and cook for 5 minutes, stirring occasionally, until the prawns are cooked through. Squeeze in a little lemon juice to taste and sprinkle the coriander on top. Serve hot. Good with naan or chappatis.

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