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.
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
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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