Quick-fried Spicy Prawns

Looking for a mild curry that the whole family would enjoy? This would be it. Although I love spicy food, this is a nice change, it is a mild curry that even my kids like. Another lovely recipe from Mridula Baljekar. Looks like I'm cooking through this book, isn't it, well at least I am, for now! 

The recipe calls for coconut milk, which I do not have, and since I'm lazy to go out and buy some,  so I use fresh milk instead.

Goes really well with plain white rice. Yummy!

Now why is the photo in the cookbook is all red and spicy??  Even the name of this dish is Quick-fried Spicy Prawns, but there is nothing spicy about this dish. I followed exactly as the recipe and even added an extra half teaspoon of chili powder. The only reason is I think my chili powder is not spicy enough. I should look for a fiery chili powder at my next visit to the Indian store! Anyway, this turned out really tasty, a dish that I don't mind cooking again!

I'm sharing this with Full Plate Thursday over at Miz Helen's Country Cottage

Quick-fried Spicy Prawns
(adapted from "Curries 500" by Mridula Baljekar)
Serves 4
450gm / 1lb large raw prawns
2.5cm / 1in fresh root ginger, grated
2 garlic cloves, crushed
5ml / 1 tsp hot chili powder
5ml / 1 tsp ground turmeric
10ml / 2 tsp black mustard seeds
seeds from 4 green cardamom pods, crushed
50gm / 2oz / 1-1/4 cup ghee or butter
120ml / 4fl oz / 1/2 cup coconut milk
salt and ground black pepper
30-45ml / 2-3 tbsp chopped fresh coriander (cilantro), to garnish
naan bread, to serve

1. Peel the prawns carefully, ensuring that the tails are left attached to the main body.
2. Using a small, sharp knife, make a slit along the back of each prawn and remove the dark vein. Rinse well under cold running water, drain and pat dry with kitchen paper.
3. Put the ginger, garlic, chili powder, turmeric, mustard seeds and cardamom seeds in a bowl. Add the prawns and toss to coat completely in the spice mixture.
4. Heat a karahi, wok or large, heavy frying pan until hot. Add the ghee or butter and swirl it around until it begins to foam, taking care to not let it burn.
5. Add the spiced prawns to the pan and stir-fry for about 1-1/2 minutes until they are just turning pink.
6. Stir in the coconut milk and simmer for 3-4 minutes until the prawns are just cooked through. Season to taste with salt and ground black pepper.
7. Sprinkle with the chopped fresh coriander and serve immediately, with naan bread.