This recipe was first published here in the Guardian
I am a prawn addict and this may be the best way I’ve ever eaten them. I first tasted this stir-fry at my favourite restaurant, Casa Linda, in Cochin and was lucky enough to be allowed in the kitchen to scribble down the recipe.
- 3 tbsp rapeseed oil
- 10 curry leaves
- 1 large red onion, thinly sliced
- 5 garlic cloves, crushed
- 3cm fresh ginger, grated
- ⅓ tsp turmeric
- ¾ tsp black pepper
- ¾ tsp red chilli powder
- 75g fresh coconut, grated
- 500g raw and peeled king prawns
- 1½ tbsp fresh lime juice
- ½ tsp salt (or to taste)
Heat the oil in a frying pan over a medium heat. Add the curry leaves. When they crackle, add the onion. Cook for 8 minutes, or until soft and starting to brown.
Add the ginger and garlic. Cook for 5 minutes, then add the turmeric, black pepper, chilli and coconut. Stir in the prawns. Cook for 4 minutes, or until pink. Add the lime juice and salt, give them a final stir, then take off the heat.