Masala Fennel Prawns

Fresh, juicy prawns, cooked simply in a fennel-spiced sauce, makes for a healthy lunch when served with rice and a chopped salad.

 

 

Serves: 2-3

 

Ingredients:

 

1 teaspoon light olive oil

12-15 fresh or dried curry leaves

2 large shallots, or 4 small, halved and finely sliced

2 teaspoons finely grated garlic

1 teaspoon finely grated fresh root ginger

1 tablespoon fennel seeds

1 tablespoon mild curry powder

5 large, ripe tomatoes, deseeded and chopped

750 g (1½ lb) raw tiger prawns, peeled and deveined

sea salt

coriander leaves, to garnish

Method:

1. Heat the oil in a large wok or nonstick frying pan and add the curry leaves. Stir-fry for 30 seconds and add the shallots. Stir and fry over a medium heat for 4-5 minutes, then add the garlic, ginger and fennel seeds.


2. Cook gently for 2-3 minutes, then add the curry powder and tomatoes. Turn the heat to high and stir-fry the mixture for 3-4 minutes.


3. Add the prawns and cook over a high heat for 6-7 minutes or until the prawns turn pink and are just cooked through. Add a little bit of tomato juice if needed. Remove from the heat, season and garnish with fresh coriander leaves.


4. Serve immediately with steamed rice.

Lamb, cumin and mint samosa filling

Filling:

 

1-2 tbsp vegetable oil

1 large onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

2,5 cm ginger, peeled and finely grated

1 tsp mild curry powder

¼ tsp hot chilli powder

1 tsp ground turmeric

1 tsp ground cumin

500 g minced lamb, or small lamb strips

sea salt and ground pepper to taste

100 g peas, thawed if frozen

1 tsp dried mango powder or 1tbsp fresh lemon juice

1 mild green chilli, deseeded and finely diced

handful of mint leaves, chopped

 

Method:

 

1. To prepare the filling, heat the oil in a karahi or a wide pan over a medium-to-high heat.

 

2. Add the onion, garlic, ginger, curry and chilli powders and ground spices.

 

3. Fry for a few minutes until the onion begins to soften and the spices are fragrant.

 

4. Add the lamb (minced or strips) and a generous pinch of salt and pepper. Stir-fry for 4-5 minutes until the mince or the cubes are golden brown and cooked through.

 

5. Add the peas and dried mango powder or lemon juice and cook for a further minute before stirring in the chopped chilli and mint.

 

6. Taste and adjust the seasoning, then transfer to a wide bowl and leave to cool.