• 250g king prawns, raw, shelled


  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 1 tsp lemon juice
  • 1/2 tsp sea salt


  • for frying vegetable oil
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 3cm piece ginger, finely chopped
  • 1 green chilli, finely chopped
  • 1 tbsp coconut milk
  • 1 tsp lemon juice
  • 1 tbsp desiccated coconut
  • chopped to make 1 tbsp coriander
  • 1 lime, wedged to serve


  • STEP 1

    Put all of the marinade ingredients into a bowl with the prawns and stir gently. Cover and chill for 30 minutes.

  • STEP 2

    Heat 1 tbsp of vegetable oil in a large frying pan over a medium heat. Add the mustard seeds and curry leaves.

  • STEP 3

    Fry for 30 seconds then add the chopped ginger and chilli.

  • STEP 4

    After 1 minute add the prawns and marinade, and fry gently for 4-5 minutes until the prawns are just cooked through.

  • STEP 5

    Mix in the coconut milk, bring to a boil then remove the pan from the heat and add the lemon juice.

  • STEP 6

    Serve sprinkled with coconut and coriander, and lime wedges for squeezing.


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