Stir-Fried Spiced Prawns
Stir-Fried Spiced Prawns
Made With Our Malabar Curry Paste
SERVES 4
5 MINS PREP
25 MINS COOK
A delicious and quick dinner idea that everyone will love. Prawns work so well with these flavours. I always use raw prawns and the larger the better!
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Tailored to Taste
These stir-fried prawns are so delicious with the masala clinging to the prawns, but not overpowering them. I like to add whole green chillies as I like the flavour and a little heat, but you can leave those out if you prefer. Perfect with flatbreads or rice.
Ingredients
- 5 tbsp. of The Spice Tailor Malabar Curry Paste
- 3 tbsp. vegetable oil
- ¼ tsp. each brown mustard seeds and Nigella seeds
- 1 small onion, finely chopped
- 1-3 green chillies, whole but pierced
- 10g julienned ginger (thinly sliced into matchsticks) or chopped if easier
- 4 fat garlic cloves, finely chopped or grated
- 2 small-medium tomatoes, blended
- 400g large raw prawns, shelled and deveined
- Handful chopped fresh coriander leaves
Method
- Heat the oil in a large, non-stick saucepan set over medium heat. Tip in the mustard and Nigella seeds and cook over a low heat until they are popping. Add the onion, green chillies, ginger and some salt. Cook until the onions are lightly golden, around 5-7 minutes.
- Add the garlic and cook for 30 seconds. Add the tomatoes and a splash of water and cook over a medium-high heat until thick and the masala releases oil back into the pan, around 5-7 minutes.
- Add the Malabar Paste and 125ml of water. Bring the sauce to a simmer and cook for 2-3 minutes, then add the prawns and cook gently for 2-4 minutes until the prawns are opaque and just cooked through.
- Season to taste with salt and freshly ground black pepper, stir in the coriander and serve.
Tailored to Taste
These stir-fried prawns are so delicious with the masala clinging to the prawns, but not overpowering them. I like to add whole green chillies as I like the flavour and a little heat, but you can leave those out if you prefer. Perfect with flatbreads or rice.
Ingredients
- 5 tbsp. of The Spice Tailor Malabar Curry Paste
- 3 tbsp. vegetable oil
- ¼ tsp. each brown mustard seeds and Nigella seeds
- 1 small onion, finely chopped
- 1-3 green chillies, whole but pierced
- 10g julienned ginger (thinly sliced into matchsticks) or chopped if easier
- 4 fat garlic cloves, finely chopped or grated
- 2 small-medium tomatoes, blended
- 400g large raw prawns, shelled and deveined
- Handful chopped fresh coriander leaves
Method
- Heat the oil in a large, non-stick saucepan set over medium heat. Tip in the mustard and Nigella seeds and cook over a low heat until they are popping. Add the onion, green chillies, ginger and some salt. Cook until the onions are lightly golden, around 5-7 minutes.
- Add the garlic and cook for 30 seconds. Add the tomatoes and a splash of water and cook over a medium-high heat until thick and the masala releases oil back into the pan, around 5-7 minutes.
- Add the Malabar Paste and 125ml of water. Bring the sauce to a simmer and cook for 2-3 minutes, then add the prawns and cook gently for 2-4 minutes until the prawns are opaque and just cooked through.
- Season to taste with salt and freshly ground black pepper, stir in the coriander and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Malabar Curry Paste
Fresh Malabar spices are blended with some simple Indian flavours and tempered with tamarind for an intense burst of Coastal flavour! Perfect with everything!
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
