See Also: Spicy Prawn and Cucumber Curry(recipes)
Green prawn curry(recipes)
Prawn curry with raita(recipes)
Thai Green Curry of Prawn and Fish(recipes)
King prawn brochette on a spicy sweet salad(recipes)
Spicy squid salad with cucumber and capers(recipes)
Blackened marlin and banana curry with spicy pak choi and cardamom rice(recipes)
Crisp-fried spicy John Dory with grilled tomato chutney, cucumber salad and crushed peas(recipes)
prawn(medicine)
Prawn dim sum(recipes)

Spicy Prawn and Cucumber Curry (recipes)






Serves 4-6



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



340g/12oz uncooked, peeled and de-veined prawns 285g/10oz cucumber, peeled and cut crossways into 1cm/½in thick rounds 110g/4oz shallots or onions, 85g/3oz peeled and finely chopped and the remainder peeled and finely sliced 6 cloves garlic, 4 peeled and finely chopped, 2 cut into fine slivers 2 tbsp ground coriander seeds 1 tbsp ground fennel seeds 1 tsp ground white pepper, or to taste 1 tbsp ground cumin seeds 1 tsp ground turmeric 3-4 dried hot red chillies ¾-1 tsp sugar 400ml/14fl oz thick coconut milk 4 tbsp vegetable oil 1 tsp whole fennel seeds



Method



1. Wash and pat the prawns dry. 2. Combine the sliced shallots and slivers of garlic and set aside. 3. In a medium-sized pan combine the chopped shallots, chopped garlic, ground coriander, ground fennel, white pepper, ground cumin, turmeric and 450ml/16fl oz water. 4. Crumble in the red chillies. Stir and bring to the boil. Boil uncovered on a high-ish heat for about 5 minutes. 5. Add the cucumber rounds and bring to a simmer again and simmer gently for about 1 minute, stirring the prawns around in the sauce. 6. Give the coconut milk a good stir and pour it in. Bring the mixture to the boil, then lower the heat and simmer for 1 minute, stirring now and then. 7. Put the oil in a very small pan or small frying pan and set it over a medium high heat. When the oil is hot, put in the slivered shallots and garlic. Stir and fry until they turn a golden colour. 8. Add the whole fennel seeds. Stir once and quickly pour the contents of the pan (oil and seasonings) into the pan containing the curry. Cover the curry pan immediately to trap all the aromas. Serve.