Nutrition and extra info
Nutrition: Per serving
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
A large hairy, brown nut that grows on the coconut tree, found throughout the world’s…
Rinse the prawns in cold water and pat dry. Toss them with the turmeric, chilli powder, lemon juice and grated ginger and set aside.
Heat the oil in a pan and add the curry leaves, chilli, sliced ginger and onion. Cook until translucent, about 10 mins, then add the black pepper.
Toss the prawns in with any marinade, and stir-fry until cooked, about 2 mins. Season if required and add a squeeze of lemon juice. Serve sprinkled with the coconut and coriander leaves.
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