Crab and Prawn Cakes
Spiced Crab and Prawn Tikki
- medium
- 73.3KViews:
- 1 tbsp coconut oil
- 1 tsp fenugreek seeds
- 5 cloves of garlic, sliced
- 7cm ginger, thinly sliced
- 20 curry leaves
- 2-3 green chillies, sliced diagonally
- 7 shallots, sliced
- 1 tsp salt
- 400g tinned tomatoes
- 1 tsp turmeric
- 1 tsp hot red chilli powder
- 1 tsp coriander powder
- 3 tbsp coconut powder
- 200ml coconut milk
- 500g king prawns
- handful coriander, chopped
Method
- Heat oil in a pan and add the fenugreek seeds stir for a few seconds, you don't want them to darken in colour.
- Add the sliced garlic and leave it to brown before adding the curry leaves, sliced ginger and sliced chillies. Stir and cook for a minute or two.
- Add the shallots and cook until soft and just starting to brown (about 10-15 minutes).
- Using a hand blender blitz the tinned tomatoes to a puree and add to the pan with some salt. Stir through and leave to cook for a few minutes.
- Stir in the turmeric, red chilli powder and coriander powder and stir.
- Mix the coconut powder with some water to make a watery paste and stir into the masala.
- Leave this to boil then reduce the heat to simmer until it's nice and thick. Add the tin of coconut milk and mix it together.
- Once the sauce is at the consistency that you are happy with, check the seasoning and adjust if required. Stir in the lovely raw prawns and cook until they change colour.
- Remove from the heat and stir in a little coriander and serve with some plain boiled rice.
Gordon Tansey
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