1Start with a tadka by blooming mustard seeds and curry leaves along with aromatics in hot fat to extract flavor.
2Start with a tadka by blooming mustard seeds and curry leaves along with aromatics in hot fat to extract flavor.
3Start with a tadka by blooming mustard seeds and curry leaves along with aromatics in hot fat to extract flavor.
4Sear your prawns in the same pan, making sure not to overcook them, then remove them and set aside.
5Sear your prawns in the same pan, making sure not to overcook them, then remove them and set aside.
6Sear your prawns in the same pan, making sure not to overcook them, then remove them and set aside.
7Add coconut milk to the pan and reduce it until thick enough to coat the pasta.
8Add coconut milk to the pan and reduce it until thick enough to coat the pasta.
9Add coconut milk to the pan and reduce it until thick enough to coat the pasta.
10Add some lemon juice and tomatoes for acidity.
11Add some lemon juice and tomatoes for acidity.
12Add some lemon juice and tomatoes for acidity.
13Add a hit of chili oil.
14Add a hit of chili oil.
15Add a hit of chili oil.
16Return the prawns to the pan just before serving.
17Return the prawns to the pan just before serving.
18Return the prawns to the pan just before serving.
19Squeeze some lime just before serving.
20Squeeze some lime just before serving.
21Squeeze some lime just before serving.
Ingredients
mustard seeds
mustard seeds
mustard seeds
curry leaves
curry leaves
curry leaves
aromatics
aromatics
aromatics
prawns
prawns
prawns
coconut milk
coconut milk
coconut milk
lemon juice
lemon juice
lemon juice
tomatoes
tomatoes
tomatoes
chili oil
chili oil
chili oil
coconut oil
coconut oil
coconut oil
cherry tomatoes
cherry tomatoes
cherry tomatoes
lime
lime
lime
lemongrass
lemongrass
lemongrass
Tips
Bloom the spices: Start with hot coconut oil, then add mustard seeds and curry leaves and let them pop. The fragrant oil is what carries the flavours.
Do not overcook the prawns: Sear them fast, take them out, and only add them back at the end. If they simmer in the coconut milk too long, they turn rubbery.
Balance the richness: Coconut milk needs acidity. Add cherry tomatoes near the end so they stay juicy, plus a squeeze of lime just before serving.
Optional but brilliant: A little lemongrass with the curry leaves creates a citrusy floral aroma that lifts the whole dish. And chilli oil or a chilli tadka makes everything pop.