Prawns With Cardamom and Fennel

From the recipe book Bal's Quick and Healthy Indian by Bal Arneson, This said it serves 4 but it uses only 12 prawns so number of servings would depend on how hearty is your appetite and how big are your prawns. I sure ate more than 3- it was so delicious.

• Ready In: 10 mins
• Serves: 4
• Yields: 4

Ingredients

• 2  tablespoons  grapeseed oil
• 1  tablespoon garlic, finely chopped
• 1  teaspoon cumin seed
• 1  teaspoon ground cardamom
• 1  teaspoon ground fennel
• 12  prawns, large, shelled and deveined
•  salt and pepper
• 1⁄4 cup  unsweetened dried coconut flakes
• 2  tablespoons lemon juice

Directions

1. Heat oil in skillet over med high heat. Add garlic and cook for 10 seconds. Add cumin, cardamom and fennel and cook 5 seconds.
2. Add the prawns, salt and pepper and cook until prawns begin to turn pink. then add coconut. Turn heat to medium and saute until cooked through, about 3 minutes.
3. Add the lemon juice then turn off the heat.