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Prawns in Ginger Coconut Sauce  HT  MC  30mins


Serves 4     Hot  Shellfish  Seafood  Main Course  Gluten Wheat Dairy free  Eggless



2 tbsp freshly grated Ginger

4 Garlic Cloves, crushed

1 tbsp Ground Turmeric

1 Red Chilli Pepper, deseeded and chopped

2 tbsp White Wine Vinegar

2 tbsp Peanut Oil

2 Onions, chopped

450g/1lb Raw King Prawns (shrimp)

2 Tomatoes, chopped

180ml/6fl.oz. Coconut Milk

2 teasp Black Pepper

2 tbsp freshly chopped Coriander




1. Place the ginger, garlic, turmeric, chili pepper, and vinegar in food processor or liquidiser and process until it forms a smooth paste.


2. Heat the peanut oil in a large pan or wok until hot, add the onions and spice paste and stir-fry for 2 to 3 minutes.


3. Add the prawns and stir-fry for 4 minutes or until they change colour then add the tomatoes, stir well and cook for 2-3 minutes.


4. Stir in the coconut milk, reduce the heat and simmer for 7-8 minutes until thickened.


5. Add the black pepper and chopped coriander and cook for a further 2 minutes. Serve hot.




More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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Fish/Seafood  Main Course Recipes

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Cuts of Fish

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