Curry Leaf Crevette

Curry Leaf Crevette

Ok, so many recipes promise to deliver a dish in 15 minutes and transform your tastebuds as a result. Guilty as charged. I know, often the recipes fail to include prep time and the peeling, chopping and cleaning process is like a lesson in heart surgery. However, there are some recipes like this Curry Leaf Crevette dish that’ll simply ruin if you spend too long preparing and cooking, it’s like leaving your Coco Pops to stand too long in the milk…they lose their vigour. Thankfully this little number, which I picked up from my chef mate, Kathir in Pondicherry, India delivers at every level (Exec Chef at Palais de Mahe hotel). It’s touched with a little Gallic influence, genuflecting its French colonial history and blessed with Tamil know how. This South Indian prawn recipe is hard to beat as a sharing plate and quicker than a Klitschko combination.

Serves 2 - 4

  • 2 tsp garlic and ginger paste
  • 2 tsp curry leaf paste (see Sesame Peanut Pork Chops with curry leaf mash)
  • 1/2 lime juiced
  • Dash of salt
  • 240g uncooked king prawns

Mix and marinade all the ingredients in a bowl, cover and leave to stand for 10 minutes. Meanwhile gloss a frying pan with a little oil and heat over a medium temperature, when the heat shimmers above the pan, tip in the prawns and fry for 3-4 minutes until crispy. Devour with a citrus reduction/chutney or a blob of cranberry sauce. You have 1 minute to spare to suck in the perfume of this curried prawn dish before demolishing. 

Curry leaf crevette
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