Prawns with Garlic and Green Chillies
Recipe courtesy of Madhur Jaffrey
12 raw jumbo prawns, peeled and deveined
1/4 tsp cayenne pepper, or to taste
1 tsp finely chopped fresh hot green chillies
1/4 tsp salt and freshly ground black pepper
2 tbsp olive, rapeseed or peanut oil
1/2 tsp whole brown or yellow mustard seeds
1 large clove of garlic, peeled and finely chopped
15 fresh curry leaves or 10 fresh basil leaves, torn
5 tbsp grated tomato, discarding the skin
Wash the prawns well. Leave in a sieve for a while, then pat dry and put in a bowl. Add the cayenne pepper, some freshly ground black pepper, a quarter teaspoon of salt and the chillies and mix well. The prawns may be covered and refrigerated until needed.
Put the oil in a wok or frying-pan and set over a medium-high heat. When hot, put in the mustard seeds, and as soon as they begin to pop, a matter of seconds, add the garlic and stir once or twice. Quickly add the prawns and curry leaves and stir a few times. Add the grated tomato and stir to combine. Turn the heat down to medium-low and let the prawns cook gently, stirring until they just turn opaque, a matter of two or three minutes. Serve immediately on their own or over a handful of mixed greens for a delicious first course.