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.
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.
