AuthorGeo FoodsCategorySea FoodIngredients
Preparation
Combine the prawns, chilli powder, ground turmeric and a pinch of salt in a medium mixing bowl. Cover and set aside. Heat the oil in a large deep frying pan over a medium heat. Fry the onion for eight minutes until softened. Add the fresh turmeric, prawns and two-three tablespoons of water, and then cook for five minutes until the prawns are pink throughout. Add the curry leaves and most of the green chillies, then season to taste. Serve garnished with coriander and the reserved chillies, with lime wedges and naan.
Related RecipesFish Fingers with Spicy Tartare and Green Salad Spicy Lime Grilled Shrimp Tiger Prawn Toban with Chilli Butter Ingredients
· 700 g king prawns · 2 teaspoons chilli powder · 1 teaspoon ground turmeric · 100 ml vegetable oil · 1 sliced onion · 50 g turmeric root · 3-4 curry leaves · 4-5 green chillies · Handful of coriander leaves · 1 lime wedges, and naan to serveDirections
1Combine the prawns, chilli powder, ground turmeric and a pinch of salt in a medium mixing bowl. Cover and set aside. Heat the oil in a large deep frying pan over a medium heat. Fry the onion for eight minutes until softened. Add the fresh turmeric, prawns and two-three tablespoons of water, and then cook for five minutes until the prawns are pink throughout. Add the curry leaves and most of the green chillies, then season to taste. Serve garnished with coriander and the reserved chillies, with lime wedges and naan.
Ingredients
Directions
Combine the prawns, chilli powder, ground turmeric and a pinch of salt in a medium mixing bowl. Cover and set aside. Heat the oil in a large deep frying pan over a medium heat. Fry the onion for eight minutes until softened. Add the fresh turmeric, prawns and two-three tablespoons of water, and then cook for five minutes until the prawns are pink throughout. Add the curry leaves and most of the green chillies, then season to taste. Serve garnished with coriander and the reserved chillies, with lime wedges and naan.