- 750 g (1½ lbs) large prawns, shelled, cleaned and deveined
- 1 tablespoon chilli powder
- 2 tablespoons fish curry powder
- ½ teaspoon turmeric powder
- 3 cm (1 in) fresh ginger, peeled and cut into strips
- 2 cloves garlic, pounded
- 3 tablespoons oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, thinly sliced
- 2 sprigs curry leaves
- 250 ml (1 cup) thick coconut milk
- 2 small cucumbers, deseeded and cubed
- 2 green finger-length chillies, cut into lengths
- 1 tablespoon white vinegar or lime juice
- Salt to taste
1 In a bowl, combine the Prawns, chilli, Curry and turmeric powders, ginger and garlic. Set aside for 5 minutes to marinate.
2 Heat the oil in a wok or skillet and stir-fry the mustard and cumin seeds over medium heat until aromatic, about 5 minutes. Add the Onion and curry leaves and stir-fry until the onion is golden brown, about 4 minutes. Add the prawns and stir-fry a further 4 minutes.
3 Add the coconut milk, cucumber, chillies and vinegar. Bring to a boil, and simmer gently, stirring continuously for 3 minutes. Add salt to taste and serve hot with rice.
Serves 4
Preparation time: 10 mins
Cooking time: 10 mins
