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.
INGREDIENTS
Nutrition- 2tablespoons grapeseed oil
- 1
- 1teaspoon cumin seed
- 1teaspoon ground cardamom
- 1teaspoon ground fennel
- 12prawns, large, shelled and deveined
- salt and pepper
- 1⁄4cup unsweetened dried coconut flakes
- 2tablespoons lemon juice
DIRECTIONS
- Heat oil in skillet over med high heat. Add garlic and cook for 10 seconds. Add cumin, cardamom and fennel and cook 5 seconds.
- 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.
- Add the lemon juice then turn off the heat.