Prawns are a popular ingredient all over southern India, either in a sauce as a main dish or as a tangy snack on their own. If you don't have access to prawns, you can use shrimp and simply toss them in the special selection of spices and saute with garlic, chili and mustard seeds. Light, delicious, tangy, and sweet—you'll love it.
Recipe courtesy of Hari Ghotra
- 1 1/4 Pound prawns or shrimp
- 1/2 Teaspoon turmeric
- 1/2 Teaspoon chili powder
- 1 Teaspoon coriander seeds, crushed
- 1/2 Teaspoon cumin seeds, crushed
- 1/2 Teaspoon salt
- 1 Tablespoon oil
- 1/2 Teaspoon brown mustard seeds
- 1/2 Teaspoon cumin seeds
- 1 clove garlic, sliced
- 1 chili, sliced
- Juice from a lemon
- Fresh coriander (cilantro), chopped
Wash the prawns and pat dry with some kitchen roll.
Crush the coriander and cumin seeds.
Sprinkle the prawns with turmeric, chili, coriander, cumin, salt and mix well.
Heat the oil in a wide based pan and add the mustard and cumin seeds.
Just as they sizzle, add the sliced garlic and fresh chopped chili.
Quickly stir in the prawns, reduce the heat and cook for about 2-3 minutes.
Squeeze in the lemon juice and toss to coat the prawns.
Once pink and cooked through (another minute or so), throw in the fresh coriander (cilantro) to serve.