Recipe by Hemant Bhagwani
Chef and owner of Amaya Group of Restaurants, Toronto
Ingredients:
300 g large raw prawns (about 12)
50 ml lemon juice
3 tsp curry powder (1 1/2 tsp ground coriander, 1 tsp chili powder, 1/2 tsp ground turmeric)
1 tsp garlic paste
3/4 tsp salt (or to taste)
2 tbsp oil
1 onion (diced)
1 pepper (diced red, green and yellow peppers)
2 tbsp mango paste (100 g raw green mango, two green chilies, finely chopped and 1/2 tsp garlic paste)
200 ml coconut milk
1/2 tsp dry fenugreek powder
Method:
Peel and devein prawns, leaving the tail attached. Rinse and pat dry
2. Marinate prawns with lemon juice, 1 1/2 tsp curry powder, garlic paste and 1/2 tsp salt for 10 minutes
3. Heat 2 tbsp oil in a pan, add and sauté prawns for 60 seconds or until prawns change to deep orange-red colour
4. Add onion, red, yellow and green peppers, mango paste, coconut milk, fenugreek powder, 1 1/2 tsp curry powder and 1/3 tsp salt
5. Stir the pan gently until the prawns are opaque and cooked
Yield: Four servings
