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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.

Mix all the ingredients thoroughly, ensuring the prawns are evenly coated. Let the prawns marinate and rest for 5 to 10 minutes.

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.

Pan-fry the prawns for about 2 minutes per side, or until they are cooked through and turn opaque pink.

Remove the cooked prawns from the pan and set them aside in a separate bowl.

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.

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.

Add a little salt to taste and drizzle in 1 teaspoon of lime juice. Stir well.

Return the pan-fried prawns to the gravy. Gently mix to coat the prawns evenly with the sauce.

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.

Remove the Prawns Starter into a serving bowl and serve hot.

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.

Mix all the ingredients thoroughly, ensuring the prawns are evenly coated. Let the prawns marinate and rest for 5 to 10 minutes.

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.

Pan-fry the prawns for about 2 minutes per side, or until they are cooked through and turn opaque pink.

Remove the cooked prawns from the pan and set them aside in a separate bowl.

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.

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.

Add a little salt to taste and drizzle in 1 teaspoon of lime juice. Stir well.

Return the pan-fried prawns to the gravy. Gently mix to coat the prawns evenly with the sauce.

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.

Remove the Prawns Starter into a serving bowl and serve hot.
