Dinner Saturday 2 June - Prawn Methi

Prawn Methi
10g ghee
80g shallots, sliced
3 cloves garlic, crushed
1 teaspoon turmeric
1 teaspoon cumin seeds, ground
1 teaspoon coriander seeds, ground
1 teaspoon black mustard seeds
1 teaspoon chilli powder
small handful curry leaves
1 fresh tomato, deseeded & chopped
100g fresh methi leaves
170g raw prawns
juice ½ lemon
handful fresh coriander

Heat the ghee in a heavy skillet and saute the garlic & shallots until starting to soften. Add the turmeric, cumin, coriander, mustard seeds, chilli and curry leaves and cook until fragrant and the mustard seeds start to pop.

Add 250ml water and cook until the shallot are very soft; about 15 minutes. Add the tomato and cook for a further 5 minutes. Add salt to taste.

Finally, add the prawns and methi leaves and heat just until the prawns are cooked through and the methi is wilted. Stir in the lemon & coriander and serve.

Nutrition Data per serving
Calories (kcal) 387.0
Carbohydrate (g) 23.0
Protein (g) 36.2
Fat (g) 16.7
Fibre (g) 5.5

Methi are also known as fenugreek leaves.