The spice coated prawns make a mouth watering appetizer, light lunch or as a main dish. I love the sweet tingy taste to this dish and thought it tasted better with rice rather than naan which the recipe suggested.
Another rejoinder...this is the only recipe which makes my hubby rush straight home :p
16-20 cooked king prawns, rinsed, deveined and tails clipped.
1 fresh green chilli
1 tbs vegetable oil
3 garlic cloves roughly halved
3 tomatoes finely chopped
1/2 tsp salt
1 tsp dried red chilli powder
1 tsp lemon juice
Mango chutney to taste
fresh coriander sprigs
In a wok, heat oil over low heat and fry the garlic halves until they are tinged with golden brown.
Add chopped tomatoes, salt, crushed red chillies, lemon juice, mango chutney and chopped fresh green chillies. Stir the ingredients well.
Add the prawns to the wok, increase the heat and stir fry briskly, mixing the prawns with the other ingredients until they are heated through.
Transfer the prawns with the sauce to a serving dish and garnish with fresh sprigs of coriander.