Dine in luxury with giant Madagascan prawns, grilled with spicy coconut and mango curry.
Ingredients
- For the Madagascan prawns with Goan curry sauce
-
- 4 Madagascan
prawns, butterflied - 2 tsp
cumin seeds - 2 tsp
coriander seeds - 50ml/2fl oz
sunflower oil - 1 small
onion, finely chopped - 1 tsp black
mustard seeds - 1 tsp
turmeric - 1 stick
cinnamon, broken up - 3
garlic cloves, chopped - 1 red
chilli, seeds removed and finely chopped - 1
mango, finely diced - 100g/3½oz fresh
coconut, grated - 400ml/14fl oz
coconut milk - 4 tsp
tamarind paste
- 4 Madagascan
- For the spinach salad
-
- 50g/1¾oz baby
spinach - ½ bunch fresh
mint - 1
lime, juice only - 25ml/1fl oz
olive oil
- 50g/1¾oz baby
Preparation method
-
For the prawns, preheat the grill to high and place the prawns on a baking tray.
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Heat a small frying pan and add the cumin and coriander seeds and cook until they start to pop. Remove from the pan, transfer to a pestle and mortar and pound the seeds to a coarse powder.
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In a large pan, heat the sunflower oil. When hot add the onions and fry for 4-5 minutes, or until deeply golden-brown. Add all the spices, garlic, chilli, mango, fresh coconut and cook for 2- 3 minutes.
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Spoon some of the spice mixture into the centre of the prawns and grill for 3 minutes.
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To make the sauce, in a clean pan add the rest of the spice mixture and the coconut milk and bring to the boil, then add the tamarind paste and simmer for 1-2 minutes.
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To make the spinach salad, place the spinach and mint leaves in a large bowl. Put the lime juice and oil in a small bowl and whisk, then pour over the salad.
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Serve the prawns on a serving plate with the salad alongside and pour over the sauce.
James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4
