Ingredients
500gm Black Tiger Prawns
2 Large Red Onions, finely chopped
2-4 Fresh Red Chillies, finely chopped/sliced
1 tablespoon finely crushed ginger
4 large tomatoes crushed/liquidised
1tsp Ajwain Seeds
2 whole dry red chillies
6tbsp sunflower/olive oil
1Tin Coconut milk
1tsp ground coriander
1tsp ground turmeric
1tsp chilli powder
½ tsp ground white pepper
½ tbsp fresh lemon juice
1½ tsp salt
Serves 4
Heat the oil in large wok on a medium heat. Once hot throw in the ajwain seeds and dry red chillies and stir fry for 30 seconds.
Add the chopped onions, ginger and fresh red chillies and stir fry until the onions have caramelised and browned slightly.
Sprinkle in the ground coriander, turmeric, chilli powder and ground white pepper and stir in for a minute.
Throw in the fresh tomatoes and stir fry for 10 minutes.
Lower heat and pour the coconut milk in, stir and allow too simmer for 20 minutes.
Now add in the king prawns, salt, lemon juice, stir and allow too cook for a further 10 minutes.
Heat the oil in large wok on a medium heat. Once hot throw in the ajwain seeds and dry red chillies and stir fry for 30 seconds.
Add the chopped onions, ginger and fresh red chillies and stir fry until the onions have caramelised and browned slightly.
Sprinkle in the ground coriander, turmeric, chilli powder and ground white pepper and stir in for a minute.
Throw in the fresh tomatoes and stir fry for 10 minutes.
Lower heat and pour the coconut milk in, stir and allow too simmer for 20 minutes.
Now add in the king prawns, salt, lemon juice, stir and allow too cook for a further 10 minutes.
