Butterflied Madagascan Prawns with a Goan Curry Sauce and a Spinach Salad

Ingredients

Contains: shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 Madagascan prawns
• 2 tsp cumin
• 2 tsp coriander seeds
• 50ml/2fl oz sunflower oil
• 1 small onion
• 1 tsp black mustard seeds
• 1 tsp turmeric
• 1 stick cinnamon
• 3 garlic
• 1 red chilli
• 1 mango
• 100g/3½oz fresh coconut
• 400ml/14fl oz coconut milk
• 4 tsp tamarind
• 50g/1¾oz baby spinach
• ½ bunch fresh mint
• 1 lime
• 25ml/1fl oz olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel the prawns, leaving the tails on. Cut along the back of each one to butterfly it, then remove the dark vein. Toast the cumin and coriander seeds in a dry pan for 2 minutes, then grind them to a powder.

2. Heat half the sunflower oil in a saucepan over medium heat. Fry the mustard seeds until they pop, about 1 minute. Add the finely chopped onion and cinnamon stick and cook for 8 minutes until soft.

3. Add the sliced garlic and sliced red chilli and stir for 1 minute. Add the ground spices and turmeric and cook for 1 minute more.

4. Soak the tamarind in a splash of hot water for 5 minutes, then press it through a sieve into the pan. Add the coconut milk and simmer gently for 10 minutes.

5. Grate the fresh coconut and toast it in a dry pan until golden, about 3 minutes. Stir it into the sauce and simmer for 5 minutes more. Remove the cinnamon stick.

6. Peel the mango and cut the flesh into cubes. Strip the mint leaves from their stems and tear them. Toss the spinach, mint and mango together in a bowl.

7. Halve the lime. Squeeze one half over the spinach salad, drizzle with 1 tablespoon of the olive oil and toss gently. Cut the other half into wedges for serving.

8. Brush the prawns with the remaining olive oil. Cook them in a hot pan for 2 minutes on each side until the flesh is opaque and reaches 145°F (63°C). Serve the prawns over the curry sauce with the salad.