Butterflied Madagascan prawns with a Goan curry sauce and a spinach salad

Dine in luxury with giant Madagascan prawns, grilled with spicy coconut and mango curry.


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
For the spinach salad
  • 50g/1¾oz baby spinach
  • ½ bunch fresh mint
  • 1 lime, juice only
  • 25ml/1fl oz olive oil

Preparation method

  1. For the prawns, preheat the grill to high and place the prawns on a baking tray.

  2. 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.

  3. 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.

  4. Spoon some of the spice mixture into the centre of the prawns and grill for 3 minutes.

  5. 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.

  6. 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.

  7. 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

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