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
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.
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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