Prawns With Cardamom and Fennel |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From the recipe book Bal's Quick and Healthy Indian by Bal Arneson, This said it serves 4 but it uses only 12 prawns so number of servings would depend on how hearty is your appetite and how big are your prawns. I sure ate more than 3- it was so delicious. Ingredients:
2 tablespoons grapeseed oil |
1 tablespoon garlic, finely chopped |
1 teaspoon cumin seed |
1 teaspoon ground cardamom |
1 teaspoon ground fennel |
12 prawns, large, shelled and deveined |
salt and pepper |
1/4 cup unsweetened dried coconut flakes |
2 tablespoons lemon juice |
Directions:
1. Heat oil in skillet over med high heat. Add garlic and cook for 10 seconds. Add cumin, cardamom and fennel and cook 5 seconds.
2. Add the prawns, salt and pepper and cook until prawns begin to turn pink. then add coconut. Turn heat to medium and saute until cooked through, about 3 minutes.
3. Add the lemon juice then turn off the heat.
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