King Prawns With Fenugreek (jheenga Methi)

Name: King Prawns With Fenugreek (jheenga Methi)
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 dozen Raw King Prawns Per Person; 1/2 dozen Spring Onions; 1 tbsp Fenugreek Leaves Chopped (or 1 Tsp Powdered Fenugreek); 1/2 tsp Salt; 1/2 tsp Turmeric; 2 Kafir Lime Leaves; 1 Squeeze Lime Juice; 1/2 tsp Red Chilli Powder; 1 Chopped Green Chilli; 2 tbsp Olive Oil; 1 clove Garlic Finely Chopped; 1 Thumb Sized Piece Ginger Chopped; 1/2 bunch Coriander - Chopped; 1/2 dozen Baby Plum Tomatoes Chopped; 1/4 Fennel Bulb, Sliced And Chopped; 3 tbsp Coconut Milk

Jenny Atkinson @jenny0124

Liverpool

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.

Jenny Atkinson @jenny0124

Liverpool

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.

Saved

Ingredients

30 mins

2 servings

1 dozenRaw King Prawns Per Person
1/2 dozenSpring Onions
1 tbspFenugreek Leaves Chopped (or 1 Tsp Powdered Fenugreek)
1/2 tspSalt
1/2 tspTurmeric
2Kafir Lime Leaves
1Squeeze Lime Juice
1/2 tspRed Chilli Powder
1Chopped Green Chilli
2 tbspOlive Oil
1 cloveGarlic Finely Chopped
1Thumb Sized Piece Ginger Chopped
1/2 bunchCoriander - Chopped
1/2 dozenBaby Plum Tomatoes Chopped
1/4Fennel Bulb, Sliced And Chopped
3 tbspCoconut Milk

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Steps

30 mins

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.
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.
3

Heat the oil in a hot pan, add the ginger, garlic, green chilli, finely chopped spring onions, sliced fennel. Sauté untill onions softened.
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.
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).
6

Serve over rice. Enjoy!