Hot and spicy coconut prawns
- February 2019
- Serves 4
- Hands-on time 20 min, simmering time 15 min
”I’m warning you – this is a hot one! But, of course, you can reduce the quantity of chillies to suit your taste. The fresh prawns and big pieces of coconut are a match made in heaven. Curry leaves and fennel seeds also help give this dish a unique flavour. Perhaps best of all, it comes together in minutes, making this a great quick-meal option. Serve it with plain rice or pilau.” – Chetna Makan
- Dairy-free recipes
- 13.4g (8.4g saturated)
- 7.6g (5.6g sugars)
Marinate the prawns up to 2 hours in advance and keep covered in the fridge.
Fresh curry leaves are available from some Asian grocers and they freeze well. Use double the quantity of dried if you can’t find fresh.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe