South Indian-Style Black Pepper and Fennel Prawns

Name: Rukmini Iyer South Indian-Style Prawns Recipe | Prawn Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 2
Cuisine: Indian
Ingredients: 1 large onion, finely chopped; 1 inch ginger, finely grated; 7 fresh curry leaves; 100g cherry tomatoes on the vine, roughly chopped; 100ml water; 180g raw king prawns; roughly chopped fresh coriander, to serve; 2 tbsp neutral or olive oil; ½ tsp fennel seeds; ½ tsp coriander seeds; ½ tsp cumin seeds; ½ tsp black peppercorns; 1 dried red bird’s eye chilli; sea salt flakes, to taste

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

An easy, spicy curry with juicy king prawns and fennel, this quick dish is sure to become one of your go-to midweek meals.

Dairy-Free Gluten-Free One-pot Quick

Serves 2

Total 30 min

Prep 10 min

Cook 20 min

Easy

Introduction from Rukmini Iyer

This is a lovely, quick prawn curry, with a real kick of spice from the mixture of fennel, black pepper and chilli. It’s no more than 20 minutes to put together from start to finish, so an easy weeknight dinner – just serve with some buttery white rice on the side.

Ingredients

1 large onion, finely chopped

1 inch ginger, finely grated

7 fresh curry leaves

100g cherry tomatoes on the vine, roughly chopped

100ml water

180g raw king prawns

roughly chopped fresh coriander, to serve

Storecupboard:

2 tbsp neutral or olive oil

½ tsp fennel seeds

½ tsp coriander seeds

½ tsp cumin seeds

½ tsp black peppercorns

1 dried red bird’s eye chilli

sea salt flakes, to taste

Essential kit

You will need: a pestle and mortar.

Method

Heat the oil in a large frying pan and add the onion, ginger and curry leaves. Cook over a medium to low heat with a pinch of sea salt for 10 minutes, stirring occasionally, until golden brown around the edges.

Meanwhile, tip the fennel seeds, coriander seeds, cumin seeds, black peppercorns and dried red chilli into a small frying pan and toast over a medium to low heat for 2–3 minutes until aromatic. Tip into a pestle and mortar and grind until fine.

Once the onions are golden brown, add the ground spices and stir-fry for 30 seconds. Add the chopped cherry tomatoes and cook over a medium heat for a further 2–3 minutes, before adding the water and king prawns. Increase the heat to medium to high and cook for 3 minutes, stirring frequently, until the prawns are cooked through and the sauce has thickened and reduced.

Add salt to taste, then scatter with the fresh coriander before serving hot.

Preview