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Curry Leaf Crevette
This curry leaf prawn dish articulates ‘French India’, hot, sharp and cool all at the same time. When it comes to coastal street dishes, I don’t think I’ve tasted any better than curry leaf crevettes from Pondicherry, they carry a gentle heat and a healthy addiction. Serve with salad leaves, a split baguette and a helping of coconut onion slaw.
Makes 4 portions
Marinade
- 20ml lime juice
- 1 tsp ginger and garlic paste
- 1 tsp chilli powder
- ½ tsp turmeric
- 1 tbs rice flour
- 2 tsp plain flour
- 1 tbs water
- 350g raw king prawns
- 3 tbs vegetable oil
Tarka
- 1 tbs oil
- 2 tsp mustard seeds
- 2 shallots, finely chopped
- 1 finger green chilli, de-seeded finely chopped
- 2 tsp ginger garlic paste
- 1 tbs tomato puree
- 3 tbs water
- Juice of ½ of a lime
- 1 tbs curry leaves (ideally fresh or used dried ones )
- Salt to season
- 1 tbs fresh mint leaves, chopped for scattering
Coconut Onion Slaw
Fresh, textured and fragrant, this coconut onion slaw is rinsed with a lime wash. The perfect garnish for cross-over Indian French dishes.
Makes 4-6 portions
- 100g red onion, finely sliced
- 50g carrot, grated
- 15g fresh coriander, finely chopped
- 1 tsp nigella seeds
- 15g fresh ginger, finely chopped
- 30 ml thick coconut milk
- 15ml lime juice
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How To Make Curry Leaf Crevette
- For the marinade, simply mix the ingredients (except the oil) into a paste and toss the prawns through it.
- To make the tarka, use a small pan and heat the oil over a medium temperature and tip in the mustard seeds and wait until they pop. Now slide in the shallots and cook for 2-3 minutes until they;ve browned and then add the rest of the ingredients and turn the heat to low and cook for another 2-3 minutes until the tarka has dried a little and yields a feisty aroma.
- Using a separate frying pan, heat the oil over a medium temperature and fry the prawns for 3-4 minutes until lightly crispy. Add the prawns into the tarka pan and run through for a minute or two until the spices are clinging to the prawns and they’re looking jammy and irresistible. Scatter with coriander leaves.
- Stuff into the baguette with salad leaves and coconut onion slaw.
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Curry Leaf Crevette
This curry leaf prawn dish articulates ‘French India’, hot, sharp and cool all at the same time. When it comes to coastal street dishes, I don’t think I’ve tasted any better than curry leaf crevettes from Pondicherry, they carry a gentle heat and a healthy addiction. Serve with salad leaves, a split baguette and a helping of coconut onion slaw.
Makes 4 portions
Marinade
- 20ml lime juice
- 1 tsp ginger and garlic paste
- 1 tsp chilli powder
- ½ tsp turmeric
- 1 tbs rice flour
- 2 tsp plain flour
- 1 tbs water
- 350g raw king prawns
- 3 tbs vegetable oil
Tarka
- 1 tbs oil
- 2 tsp mustard seeds
- 2 shallots, finely chopped
- 1 finger green chilli, de-seeded finely chopped
- 2 tsp ginger garlic paste
- 1 tbs tomato puree
- 3 tbs water
- Juice of ½ of a lime
- 1 tbs curry leaves (ideally fresh or used dried ones )
- Salt to season
- 1 tbs fresh mint leaves, chopped for scattering
Coconut Onion Slaw
Fresh, textured and fragrant, this coconut onion slaw is rinsed with a lime wash. The perfect garnish for cross-over Indian French dishes.
Makes 4-6 portions
- 100g red onion, finely sliced
- 50g carrot, grated
- 15g fresh coriander, finely chopped
- 1 tsp nigella seeds
- 15g fresh ginger, finely chopped
- 30 ml thick coconut milk
- 15ml lime juice
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