Directions
- 1Start with a tadka by blooming mustard seeds and curry leaves along with aromatics in hot fat to extract flavor.
- 2Sear your prawns in the same pan, making sure not to overcook them, then remove them and set aside.
- 3Add coconut milk to the pan and reduce it until thick enough to coat the pasta.
- 4Add some lemon juice and tomatoes for acidity.
- 5Add a hit of chili oil.
- 6Return the prawns to the pan just before serving.
- 7Squeeze some lime just before serving.
Ingredients
- mustard seeds
- curry leaves
- aromatics
- prawns
- coconut milk
- lemon juice
- tomatoes
- chili oil
- coconut oil
- cherry tomatoes
- lime
- 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.
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