GENERAL INFORMATION
Preparation time:12 minutes
Recipe for 4 people
INGREDIENTS
- 500g peeled raw king prawns
- 1 onion, peeled and chopped
- 4 garlic cloves, peeled and degermed
- 1 tomato, washed and diced
- 20cl coconut milk
- ½ lemon juice
- 3 bay leaves
- ½ cinnamon stick
- 4 pieces of green cardamom
- 1 teaspoon of fenugreek seeds
- 1 teaspoon chopped ginger
- ½ teaspoon of turmeric powder
- 1 teaspoon of curry
- 1 teaspoon chilli powder
- A few coriander leaves
- Grape seed oil or olive oil
- Salt and pepper
PREPARATION
- In a dish, marinate the prawns with a teaspoon of salt, a few turns of the pepper mill and the turmeric. Keep aside.
- In a hot casserole dish, pour a dash of oil, sweat the bay leaves, cinnamon stick, cardamom seeds, fenugreek seeds, chilli and curry, stir over low heat for a few minutes. Add the onion and garlic, then the ginger. Let cook for a few minutes. Add the tomato, continue to cook. Pour the prawns with the marinade, color the sides then pour the coconut milk, season with salt. Cook for 7 minutes.
- Away from the heat, pour in the lemon juice. Serve the dish on the plates, without the cinnamon stick, and add coriander leaves.
Enjoy your lunch ! 😉
