Stir-Fried Spiced Prawns
Stir-Fried Spiced Prawns
SERVES 4
5 MINS PREP
COOKS IN 25 MINS
A delicious and quick dinner idea that everyone will love. Prawns work so well with these flavours. I always use raw prawns and the larger the better!
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Tailored to Taste
These stir-fried prawns are so delicious with the masala clinging to the prawns, but not overpowering them. I like to add whole green chillies as I like the flavour and a little heat, but you can leave those out if you prefer. Perfect with flatbreads or rice.
Ingredients
- 5 tbsp. of The Spice Tailor Malabar Curry Paste
- 3 tbsp. vegetable oil
- ¼ tsp. each brown mustard seeds and Nigella seeds
- 1 small onion, finely chopped
- 1-3 green chillies, whole but pierced
- 10g julienned ginger (thinly sliced into matchsticks) or chopped if easier
- 4 fat garlic cloves, finely chopped or grated
- 2 small-medium tomatoes, blended
- 400g large raw prawns, shelled and deveined
- Handful chopped fresh coriander leaves
Method
- Heat the oil in a large, non-stick saucepan set over medium heat. Tip in the mustard and Nigella seeds and cook over a low heat until they are popping. Add the onion, green chillies, ginger and some salt. Cook until the onions are lightly golden, around 5-7 minutes.
- Add the garlic and cook for 30 seconds. Add the tomatoes and a splash of water and cook over a medium-high heat until thick and the masala releases oil back into the pan, around 5-7 minutes.
- Add the Malabar Curry Paste and 125ml of water. Bring the sauce to a simmer and cook for 2-3 minutes, then add the prawns and cook gently for 2-4 minutes until the prawns are opaque and just cooked through.
- Season to taste with salt and freshly ground black pepper, stir in the coriander and serve.
Tailored to Taste
These stir-fried prawns are so delicious with the masala clinging to the prawns, but not overpowering them. I like to add whole green chillies as I like the flavour and a little heat, but you can leave those out if you prefer. Perfect with flatbreads or rice.
Ingredients
- 5 tbsp. of The Spice Tailor Malabar Curry Paste
- 3 tbsp. vegetable oil
- ¼ tsp. each brown mustard seeds and Nigella seeds
- 1 small onion, finely chopped
- 1-3 green chillies, whole but pierced
- 10g julienned ginger (thinly sliced into matchsticks) or chopped if easier
- 4 fat garlic cloves, finely chopped or grated
- 2 small-medium tomatoes, blended
- 400g large raw prawns, shelled and deveined
- Handful chopped fresh coriander leaves
Method
- Heat the oil in a large, non-stick saucepan set over medium heat. Tip in the mustard and Nigella seeds and cook over a low heat until they are popping. Add the onion, green chillies, ginger and some salt. Cook until the onions are lightly golden, around 5-7 minutes.
- Add the garlic and cook for 30 seconds. Add the tomatoes and a splash of water and cook over a medium-high heat until thick and the masala releases oil back into the pan, around 5-7 minutes.
- Add the Malabar Curry Paste and 125ml of water. Bring the sauce to a simmer and cook for 2-3 minutes, then add the prawns and cook gently for 2-4 minutes until the prawns are opaque and just cooked through.
- Season to taste with salt and freshly ground black pepper, stir in the coriander and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Malabar Curry Paste
Our Malabar curry paste is gentle, rounded but robust and packed full of coastal flavours.
