Chettinad Pepper Prawn Curry
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Ingredients
- 500 g raw tiger prawns, peeled
- 1.5 tbsp black peppercorns
- 30 g desiccated coconut
- 1 onion, finely sliced
- 2 tomatoes
- 1 tsp fennel seeds
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 237 kcal
- Protein
- 23.1 g
- Carbohydrate
- 6.9 g
- of which sugars
- 3.9 g
- Fat
- 12.5 g
- of which saturates
- 9.9 g
- Fibre
- 3.4 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the black peppercorns and fennel seeds for 1-2 minutes, then grind to a coarse powder.
- 2
Heat the coconut oil in a pan, add the sliced onion and fry for 7 minutes until softened.
- 3
Add the curry leaves, chopped tomatoes and ground turmeric, and cook for 5 minutes until the tomatoes break down.
- 4
Stir in the desiccated coconut and ground pepper-fennel mix, and cook for 2 minutes.
- 5
Add the prawns and 100ml water, and cook for 3-4 minutes until the prawns turn pink and are cooked through.
- 6
Serve hot with rice.
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