Prawns Starter
Prawns Starter
Ingredients
For Marination
- 1 kg tiger prawns, shelled and deveined
- 1 tablespoon fennel powder
- 1 tablespoon mustard powder
- 1 teaspoon turmeric powder
- 1 tablespoon red chilli powder
- 1 tablespoon garlic paste
- 1/2 lime juice, from 1/2 lime
- to taste salt
- as required coconut oil, for pan-frying
For the Gravy
- 1 tablespoon oil
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon mustard powder
- 1 teaspoon fennel powder
- 1 cup thick coconut milk
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- as needed fresh coriander, chopped
- 1 teaspoon lime juice
- to taste salt
For Garnish
- 1 onion, sliced and fried golden
- as needed fresh coriander, chopped
Instructions
- 1
In a bowl, combine the shelled and deveined tiger prawns with 1 tablespoon of fennel powder, 1 tablespoon of mustard powder, 1 teaspoon of turmeric powder, 1 tablespoon of red chilli powder, 1 tablespoon of garlic paste, the juice of 1/2 lime, and salt to taste.
⏱️ 5 min
- 2
Mix all the ingredients thoroughly, ensuring the prawns are evenly coated. Let the prawns marinate and rest for 5 to 10 minutes.
⏱️ 10 min
- 3
Heat coconut oil (as required) in a pan over medium to low heat. Once the oil is hot, add the marinated prawns in a single layer.
⏱️ 2 min
- 4
Pan-fry the prawns for about 2 minutes per side, or until they are cooked through and turn opaque pink.
⏱️ 4 min
- 5
Remove the cooked prawns from the pan and set them aside in a separate bowl.
⏱️ 1 min
- 6
In the same pan, heat 1 tablespoon of oil. Add 1 teaspoon of garlic paste, 1 teaspoon of ginger paste, 1 teaspoon of mustard powder, and 1 teaspoon of fennel powder. Sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 7
Pour in 1 cup of thick coconut milk. Stir in 1/2 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, and a generous amount of chopped fresh coriander. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 8
Add a little salt to taste and drizzle in 1 teaspoon of lime juice. Stir well.
⏱️ 1 min
- 9
Return the pan-fried prawns to the gravy. Gently mix to coat the prawns evenly with the sauce.
⏱️ 1 min
- 10
Garnish the dish with the sliced and golden-fried onion and additional chopped fresh coriander. Cook for another minute to allow the flavors to meld.
⏱️ 1 min
- 11
Remove the Prawns Starter into a serving bowl and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Prawns Starter
For Marination
- 1 kg tiger prawns, shelled and deveined
- 1 tablespoon fennel powder
- 1 tablespoon mustard powder
- 1 teaspoon turmeric powder
- 1 tablespoon red chilli powder
- 1 tablespoon garlic paste
- 1/2 lime juice, from 1/2 lime
- to taste salt
- as required coconut oil, for pan-frying
For the Gravy
- 1 tablespoon oil
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon mustard powder
- 1 teaspoon fennel powder
- 1 cup thick coconut milk
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- as needed fresh coriander, chopped
- 1 teaspoon lime juice
- to taste salt
For Garnish
- 1 onion, sliced and fried golden
- as needed fresh coriander, chopped
Instructions
- 1
In a bowl, combine the shelled and deveined tiger prawns with 1 tablespoon of fennel powder, 1 tablespoon of mustard powder, 1 teaspoon of turmeric powder, 1 tablespoon of red chilli powder, 1 tablespoon of garlic paste, the juice of 1/2 lime, and salt to taste.
⏱️ 5 min - 2
Mix all the ingredients thoroughly, ensuring the prawns are evenly coated. Let the prawns marinate and rest for 5 to 10 minutes.
⏱️ 10 min - 3
Heat coconut oil (as required) in a pan over medium to low heat. Once the oil is hot, add the marinated prawns in a single layer.
⏱️ 2 min - 4
Pan-fry the prawns for about 2 minutes per side, or until they are cooked through and turn opaque pink.
⏱️ 4 min - 5
Remove the cooked prawns from the pan and set them aside in a separate bowl.
⏱️ 1 min - 6
In the same pan, heat 1 tablespoon of oil. Add 1 teaspoon of garlic paste, 1 teaspoon of ginger paste, 1 teaspoon of mustard powder, and 1 teaspoon of fennel powder. Sauté for about 30 seconds until fragrant.
⏱️ 1 min - 7
Pour in 1 cup of thick coconut milk. Stir in 1/2 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, and a generous amount of chopped fresh coriander. Bring the mixture to a gentle simmer.
⏱️ 3 min - 8
Add a little salt to taste and drizzle in 1 teaspoon of lime juice. Stir well.
⏱️ 1 min - 9
Return the pan-fried prawns to the gravy. Gently mix to coat the prawns evenly with the sauce.
⏱️ 1 min - 10
Garnish the dish with the sliced and golden-fried onion and additional chopped fresh coriander. Cook for another minute to allow the flavors to meld.
⏱️ 1 min - 11
Remove the Prawns Starter into a serving bowl and serve hot.
⏱️ 1 min