Prawns with fragrant curry leaf butter and raita salad
Servings
4
servingsPrep time
30
minutesCooking time
10
minutesCalories
300
kcalIngredients
2 garlic cloves, crushed
½ tsp chilli flakes
3 tsp ground turmeric
60 ml (¼ cup) grapeseed oil
12 extra-jumbo uncooked tiger prawns(about80gm each), peeled,
deveined, tails intact150 gm salted butter, diced
1 tbsp finely grated ginger
3 curry leaf sprigs
1 tsp each brown mustard seeds,
chilli flakes and nigella seeds15 gm (¼ cup) shredded coconut
- RAITA SALAD
150 gm Greek-style yoghurt
1 garlic clove, crushed
Finely grated zest of 1 lime, plus
2 tbsp juice and wedges, to serve1 green mango, peeled and cut
into julienne1 fennel, thinly sliced on a mandolin,
fronds reserved1 Lebanese cucumber, thinly sliced
into rounds1 small red onion, thinly sliced
1 long green chilli, very thinly sliced
1 cup each (loosely packed) mint
and coriander
Directions
- Combine garlic, chilli flakes, 2 tsp ground turmeric and 2 tbsp oil in a large bowl, season, add prawns, turn to coat and stand to marinate (10 minutes).
- For raita salad, whisk yoghurt, garlic, lime zest and juice in a large
bowl and season to taste. Add remaining ingredients and dress just
before serving. - Heat remaining oil in a large frying pan over high heat until almost
smoking. Add prawns and sauté until almost cooked through (2-3 minutes).
Transfer prawns to a bowl. - Reduce heat to medium. Add butter, curry leaves, ginger, nigella seeds, chilli
flakes and mustard seeds and cook, swirling pan occasionally, until fragrant
and nut brown (4-5 minutes). Stir in coconut and cook, stirring, until toasted
(1-2 minutes). Return prawns to pan and turn to coat in butter. Remove from
heat and season to taste. - Serve prawns with raita salad and lime wedges (see note).
Notes
- This is great with warm roti or naan bread on the side.
