Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 3:34 AM
- Messages
- 16,220
Ingredients
Method
Wash the prawns, strain, leave for a while and then pat dry. Put in a bowl with the turmeric, cayenne, coriander, cumin, and salt. Mix well. Leave for around 30 minutes.
Pour the oil into a frying pan and set over medium-high heat. When hot, put in the whole mustard and whole cumin seeds. As soon as the mustard seeds begin to pop, put in the garlic and stir once or twice.
Add the prawns and stir once or twice. Turn the heat down immediately to medium low and let the prawns cook gently, stirring as you do so, until they just turn opaque all through, a matter of 2 or 3 minutes. Add a generous splash of lemon/lime juice and toss to mix.
Serve immediately on a bed of lettuce.
- 12 medium prawns, shell and heads removed and deveined
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- Salt
- Olive oil
- ¼ teaspoon black mustard seeds
- ¼ teaspoon whole cumin seeds
- A few cloves of garlic, minced
- Lemon/lime juice
- Lettuce
Method
Wash the prawns, strain, leave for a while and then pat dry. Put in a bowl with the turmeric, cayenne, coriander, cumin, and salt. Mix well. Leave for around 30 minutes.
Pour the oil into a frying pan and set over medium-high heat. When hot, put in the whole mustard and whole cumin seeds. As soon as the mustard seeds begin to pop, put in the garlic and stir once or twice.
Add the prawns and stir once or twice. Turn the heat down immediately to medium low and let the prawns cook gently, stirring as you do so, until they just turn opaque all through, a matter of 2 or 3 minutes. Add a generous splash of lemon/lime juice and toss to mix.
Serve immediately on a bed of lettuce.