Prawn and Cauliflower Curry

Ingredients list for Prawn and Cauliflower Curry

• 500 grams Tiger prawns shelled and deveined
• 1 small Cauliflower separated into medium florets
• Juice of 1 lemon
• to taste Salt
• 1 tablespoon Oil
• 1 medium Onion finely chopped
• 2 Garlic cloves finely chopped
• 2 Bird’s eye chillies finely chopped
• 1 teaspoon Sugar
• 1 Star anise roasted and powdered
• 1 teaspoon Fenugreek seeds (methi dana) roasted and powdered
• 2 cups Coconut milk
• 1/2 teaspoon Crushed black peppercorns
• 1/2 tablespoon Fresh coriander leaves finely chopped

Method

1. Put prawns in a bowl, add lemon juice and salt, mix well and set aside for fifteen minutes.
2. Heat oil in a non-stick wok, add onion, garlic and chillies and sauté for three to four minutes.
3. Add cauliflower and mix and cook for two to three minutes.
4. Add sugar, powdered star anise and powdered fenugreek seeds and mix well.
5. Add coconut milk and mix again. Reduce heat and cook for ten to fifteen minutes.
6. Add marinated prawns and cook till the prawns are done. Add salt, crushed peppercorns and coriander leaves. Mix and simmer for a minute. Transfer the curry into a serving bowl and serve hot.

Nutrition Info