13 December 2012,21:04 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Use a small sharp knife make a slit along the back of each prawn and remove the dark vein. Peel the prawns carefully, leaving the tails attached.
  • Rinse under cold running water, drain and pat dry.
  • In a bowl add garlic, ginger, chili powder, turmeric, mustard seeds and cardamom seeds.
  • Add the prawns and toss to coat completely in the spice mixture.
  • Heat a deep fry pan or wok until hot. Add the oil and swirl it round until foaming.
  • Add the marinated prawns and stir fry for about 2 minutes or until they are just turn pink.
  • Stir in the coconut milk and simmer for about 3 minutes until the prawns are just cooked through.
  • Season to taste with salt and pepper. Sprinkle with the coriander and serve hot with naan bread.


  • 500 grams large raw prawns
  • 2.5 cm fresh root ginger, grated
  • 3 garlic cloves, crushed
  • 2 teaspoons hot chili powder
  • 1 teaspoon ground turmeric
  • 2 teaspoons black mustard seeds
  • Seeds from 4 green cardamom pods, crushed
  • 4 tablespoon IDHAYAM sesame oil
  • 130 ml coconut milk
  • Salt and black pepper
  • 3 tablespoon chopped fresh coriander, to garnish

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