Fish Dishes
Aromatic Tiger Prawns
Raw tiger prawns simmered in a quick tomato, ginger and garlic sauce with dry-fried whole spices, a little vinegar and dark sugar. Eat them hot, with your fingers.
- Serves 2
- About 25 min
- Indian-style
Method
Put the chilli powder, fennel seeds, cloves, peppercorns and cinnamon stick in a shallow pan.
Dry-fry for 1–2 minutes to release the flavour. Cool, then crush the spices to a powder in a plastic bag with a rolling pin.
Heat the oil in a shallow pan and cook the garlic, ginger and onion for 2–3 minutes. Add the spices and cook for a further 2 minutes.
Stir in the tomatoes and water. Cover and simmer for 5 minutes.
Add the vinegar, sugar, prawns and seasoning. Cover and cook for about 5 minutes, or until the prawns are pink.
Garnish with coriander leaves and eat hot, with your fingers.
Tip: tap a step to tick it off as you cook.
Chef’s notes
- Nutrition per portion (approx., from the original recipe): 346 kcal, 35 g protein, 19 g fat, 13 g carbohydrate, 1 g fibre.
Shopping list for 2 portions
Meat & poultry
Fruit & veg
Baking
Oils, vinegars & sauces
Fresh herbs
Store cupboard (check you have)
Converted from the original Cookeryonline page.