Keralan coconut prawns

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.

Serves 2-4 

  • 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.