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Heart Healthy Golden Prawns

Serves 4


  • 12 large prawns, peeled and deveined
  • Dry spices for the marinade:
    - 1 teaspoon sweet paprika powder
    - 1 teaspoon turmeric powder
    - ½ teaspoon red chili powder
    - ½ teaspoon garam masala
  • 2 tablespoons coconut oil, for pan-frying
  • Roasting spices:
    - 1 teaspoon poppy seeds
    - 1 teaspoon mustard seed
    - ½ teaspoon ajwain seeds
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • Salt to taste
  • 2 tablespoons chopped cilantro (for garnish)
  • 1 lemon cut into 8 wedges (for garnish)
  • Vegetable and Cilantro Raita (recipe included)


  1. Wash the prawns then pat dry with paper towels. Sprinkle on all the dry spices and set aside.
  2. Heat the coconut oil and roast the roasting spices for 2 minutes. Add the garlic and ginger pastes, as well as the salt, and stir-fry quickly (30 seconds). Add the prawns and toss to coat well with the spiced oil. Pan fry for one minute, toss again to pan fry the other side for one minute. Transfer to a serving plate and garnish with the chopped cilantro and lemon wedges.
  3. Serve with steamed basmati rice and Vegetable Cilantro Raita.



Vegetable and Cilantro Raita (optional)

  • 1 cup julienned carrots
  • 1 cup chopped cilantro
  • ½ cup diced celery
  • ½ cup diced tomatoes (seeds removed)
  • ½ cup diced cucumber
  • ¼ cup diced red onions
  • ½ teaspoon cumin powder
  • Salt and pepper to taste
  • 2 cups Greek yogurt


  1. Mix all the ingredients in a large serving bowl, and coat well with the yogurt.

Bio: Kamal Mroke

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