Ingredients
- 1 kg Green prawns
- 3 Cloves garlic
- 1 cm piece ginger
- 4 Spring onions, roughly chopped
- 3 tablespoons Oil
- 1 tablespoon Ground coriander
- 1/2 teaspoon Fennel seeds
- 3/4 teaspoon Mustard seeds
- 1 cup Coconut cream
- 1 cup Coriander leaves, chopped
Make it step by step
- Peel the prawns, leaving the tails intact. Slit open along the back and remove the dark vein. In a food processor, gring the garlic, ginger, spring onions and chillies to a paste with the oil. Transfer to a medium-sized pan and cook for 2 minutes. Add the ground coriander, fennel and mustard seeds and coconut cream and cook for 3-4 minutes. Add 1/2 cup water to the garlic and spice mixture, cook uncovered over a medium heat for about 4 minutes.
- Add the prawns are just tender and turn pink. Stir in the chopped coriander, serve immediately with rice.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.