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Indian | |
| 1 lb prawns 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. | |
Unrated | |
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