Butterflied Madagascan Prawns With A Goan Curry Sauce And A Spinach Salad
This aromatic and exotic dish features succulent Madagascan prawns marinated in a flavorful blend of spices and fresh coconut, then grilled to perfection. Served with a luscious coconut and tamarind sauce and a refreshing spinach and mint salad, this dish is a delightful combination of vibrant flavors that will transport your taste buds to tropical paradise.
— Constant Cookbook
Ingredients
- 4 Madagascan prawns
- 2 tsp cumin
- 2 tsp coriander seeds
- 50ml/2fl oz sunflower oil
- 1 small onion
- 1 tsp black mustard seeds
- 1 tsp turmeric
- 1 stick cinnamon
- 3 garlic
- 1 red chilli
- 1 mango
- 100g/3½oz fresh coconut
- 400ml/14fl oz coconut milk
- 4 tsp tamarind
- 50g/1¾oz baby spinach
- ½ bunch fresh mint
- 1 lime
- 25ml/1fl oz olive oil
Instructions
- For the prawns, preheat the grill to high and place the prawns on a baking tray.
- Heat a small frying pan and add the cumin and coriander seeds and cook until they start to pop. Remove from the pan, transfer to a pestle and mortar and pound the seeds to a coarse powder.
- In a large pan, heat the sunflower oil. When hot add the onions and fry for 4-5 minutes, or until deeply golden-brown. Add all the spices, garlic, chilli, mango, fresh coconut and cook for 2- 3 minutes.
- Spoon some of the spice mixture into the centre of the prawns and grill for 3 minutes.
- To make the sauce, in a clean pan add the rest of the spice mixture and the coconut milk and bring to the boil, then add the tamarind paste and simmer for 1-2 minutes.
- To make the spinach salad, place the spinach and mint leaves in a large bowl. Put the lime juice and oil in a small bowl and whisk, then pour over the salad.
- Serve the prawns on a serving plate with the salad alongside and pour over the sauce.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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