Fenugreek Prawns Recipes

Steps:

• Heat oil in a saucepan.
• Add the spring onion and green chillies and then cook for a few mins.
• Add the Standard Four and cook stirring for about 2 mins Stir in the prawns and the fenugreek leaves chopped and cook gently for 20 mins.
• After this reduce the heat to very low and simmer for 3 mins more.
• Arrange the tomato slices on a platter and serve the prawns hot immediately.

Steps:

• In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste - you may need to scrape it down the sides.
• Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.
• Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything's heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.