The Flexible Pescatarian: spicy coconut prawns recipe

SERVES 4-6

Ingredients 
*250g raw prawns, peeled
*1 tsp ground turmeric
*½ tsp flaked sea salt
*¼ tsp hot chilli powder
*½ tsp ground cumin
*1 tsp grated ginger
*1 clove garlic, crushed or grated
*grated zest and juice of 1 lime
*10 dried curry leaves
*1 tsp dried coriander
*40g desiccated coconut
*sunflower oil
*1 lime, cut into wedges, to serve

Method

1. Put the prawns in a bowl and mix with the turmeric, salt, chilli powder, cumin, ginger, garlic and lime juice. Marinate for about 30 minutes.

2. In a separate bowl, finely crumble the curry leaves into small pieces, along with the dried coriander. Add the coconut and lime zest and mix well.

3. Add the marinated prawns to the coconut mixture and toss to coat.

4. Heat enough oil in a large frying pan to cover the base and, when it’s hot, add the prawns and any coconut left behind in the bowl. Fry for about 2 minutes, until golden, then turn over and continue to fry for a further 2 minutes, until golden and cooked through.

5. Remove from the pan with a slotted spoon and serve with lime wedges to squeeze over.

More from The Flexible Pescatarian: