Quick recipe finder Butterflied Madagascan prawns with a Goan curry sauce and a spinach salad
Dine in luxury with giant Madagascan prawns, grilled with spicy coconut and mango curry.
By James Martin From Saturday Kitchen
Ingredients
For the Madagascan prawns with Goan curry sauce
- 4 Madagascan prawns, butterflied
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 50ml/2fl oz sunflower oil
- 1 small onion, finely chopped
- 1 tsp black mustard seeds
- 1 tsp turmeric
- 1 stick cinnamon, broken up
- 3 garlic cloves, chopped
- 1 red chilli, seeds removed and finely chopped
- 1 mango, finely diced
- 100g/3½oz fresh coconut, grated
- 400ml/14fl oz coconut milk
- 4 tsp tamarind paste
For the spinach salad
Method
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.
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