US
Ingredients
Serves: 4
2 tbsp extra virgin olive oil or coconut oil
1 large onion
3 garlic cloves, minced
2cm ginger, minced
1-2 green chillies, finely diced
3 large tomatoes, diced
2 tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
¼ tsp chilli powder
2 tsp garam masala powder
600g prawns
2 lemons, juiced
100ml water
1 large handful fresh coriander, roughly chopped
½ small red onion, finely diced
1 cucumber, deseeded and finely diced
200g radish, finely diced
200g cherry tomatoes, halved
85g wholewheat flour
115g ground almonds (almond flour)
230ml coconut milk
1 tsp salt
80g uncooked brown rice (optional)
Method
Heat 1 tbsp of oil in a large, non-stick frying pan or saucepan, over medium/high heat.
Fry the onion, garlic, and ginger, until softened.
Add the chillies, tomatoes, and spices, and cook for a further 2-3mins. Take off the heat and set aside to cool before blending.
Heat the other tbsp of oil in the same frying pan, over high heat.
Add the prawns, season with salt and pepper, and cook until just pink (roughly 3mins). Turn off the heat and prepare the masala paste.
Add the slightly cooled tomato/spice mixture to a blender, or blend with a stick blender in a small mixing bowl.
Add the blended masala paste back to the frying pan with the prawns. Add 1 of the lemon’s juice and water, and cook for 3-4mins.
Prepare the kachumber by mixing the onion, cucumber, radish, cherry tomatoes, and the juice from the other lemon.
Prepare the naan bread, if using, by adding wholewheat flour, ground almonds, coconut milk, and salt to a large mixing bowl.
Heat a small, non-stick frying pan or crepe pan, over medium heat.
Add a drizzle of oil per bread, 2-3 tbsp of batter to the pan, and spread out with a spoon or spatula.
After 2-3mins, or once the batter is slightly darker in colour around the edges, flip it over and cook the other side. Flatten the naan with the spatula to thin it out.
Serve with Indian chopped kachumber salad, fresh coriander, and optional naan, or 1 serving of brown rice per person.