Coconut Ginger Carrots and Prawns
Ingredients
- 800g medium green prawns
- 3 cloves garlic, crushed
- ½ tsp. ground fenugreek
- 1 small onion, roughly chopped
- 2 tsp. fresh ginger, grated
- ½ ground turmeric
- 2 tsp. mild curry powder
- 8 cardamom seeds
- 1 tsp. cumin seeds
- 2 tbsp. vegetable oil
- 2 large carrots, coarsely grated
- 4 green shallots, sliced
- 400ml coconut milk
Instructions
- Shell and devein prawns, leaving the tail intact.
- Process garlic, fenugreek, onion, ginger, turmeric, curry powder, seeds and half the oil until smooth.
- Heat remaining oil in a wok, add garlic mixture and stir until fragrant.
- Add carrots, stir-fry 2 minutes, and remove.
- Add combined prawns and shallots, in batches, stir-fry until prawns are just tender.
- Add carrots and coconut milk, stir until hot.
Serves 2-4.