I N G R E D I E N T S
- 1 x Pack of prawns (I used pre cooked)
- 1 tbsp fresh lemon juice
- 3 tbsp sunflower oil
- 1 onion, finely chopped
- ½ tsp ground turmeric
- 8 whole cardamom pods, lightly crushed to split open
- 1 tsp chilli powder
- 1 cinnamon stick
- 4 garlic cloves, finely grated
- 2.5cm/1in piece root ginger, finely grated
- small bunch fresh coriander
- 1 x Tin of coconut milk
- Seasoning
M E T H O D
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Heat a heavy-based pan with two tablespoons of the oil and then add the onion.
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Fry for 2-3 minutes, on a low heat until softened.
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Add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant.
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Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.
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Stir in the coconut milk with the onion and spice mixture until well combined, then bring to the boil.
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Reduce the heat and simmer gently until reduced by half.
- Once you have the desired consistency, add the prawns and cook for a final 2-3 minutes (If using pre cooked prawns, this is just to heat them through).
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I served mine up with quinoa, naan and desiccated coconut.
Yummy!
Love
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