King Prawns With Fenugreek (jheenga Methi)

Name: How to cook King Prawns With Fenugreek (jheenga Methi) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Jenny Atkinson

King Prawns With Fenugreek (jheenga Methi)

A tasty and quick curry which I love making as its very light and fresh! It's my own adapted version of jheenga methi which is a classic Indian dish.

Ingredient

Food ration :

2 servings

Cooking time :

30 mins

1 dozen

Fenugreek Leaves Chopped (or 1 Tsp Powdered Fenugreek)

1/2 tsp

Thumb Sized Piece Ginger Chopped

1/2 bunch

Fennel Bulb, Sliced And Chopped

3 tbsp

Cooking instructions

* Step 1

Place the prawns in a bowl with the lime juice, 2 tbsp water, half the salt and turmeric, all the red chilli powder. Mix, cover and chill in the fridge for 1/2 hour.

* Step 2

If using fresh fenugreek leaves, soak them in a bowl of a little water so they lose the bitterness for 15 minutes. This time I only had powdered which I added to the pan later.

* Step 3

Heat the oil in a hot pan, add the ginger, garlic, green chilli, finely chopped spring onions, sliced fennel. Sauté untill onions softened.

* Step 4

Add to the pan the remainder of the turmeric and salt, the kafir lime leaves, the tomatoes, the fenugreek (powdered or fresh), 2 tbsp water and sauté for a further 2 minutes.

* Step 5

Add to the pan the coriander, the marinated prawns, stir over the heat for a minute, then add the coconut milk and simmer for 3 minutes or untill the prawns are cooked (they will turn from grey to pink in colour).