- 400g raw king prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 2 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 3-4 tsp Kashmiri chilli powder
- 4 tsp lemon juice, plus a squeeze
- 40g ginger, half peeled and grated, half finely sliced into matchsticks
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tbsp vegetable oil
- 4 curry leaves
- 2-4 green chillies, halved and deseeded
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp cracked black pepper
- 40g fresh coconut, grated
A large hairy, brown nut that grows on the coconut tree, found throughout the world's…
- ½ small bunch coriander, leaves only
Rinse the prawns in cold water and pat dry. Toss them with the turmeric, chilli powder, lemon juice and grated ginger and set aside.
Heat the oil in a pan and add the curry leaves, chilli, sliced ginger and onion. Cook until translucent, about 10 mins, then add the black pepper.
Toss the prawns in with any marinade, and stir-fry until cooked, about 2 mins. Season if required and add a squeeze of lemon juice. Serve sprinkled with the coconut and coriander leaves.