King Prawns With Fenugreek (jheenga Methi)

• 1 dozen Raw King Prawns Per Person
• 1/2 dozen Spring Onions
• 1 tbsp Fenugreek Leaves Chopped (or 1 Tsp Powdered Fenugreek)
• 1/2 tsp Salt
• 1/2 tsp Turmeric
• 2 Kafir Lime Leaves
• 1 Squeeze Lime Juice
• 1/2 tsp Red Chilli Powder
• 1 Chopped Green Chilli
• 2 tbsp Olive Oil
• 1 clove Garlic Finely Chopped
• 1 Thumb Sized Piece Ginger Chopped
• 1/2 bunch Coriander - Chopped
• 1/2 dozen Baby Plum Tomatoes Chopped
• 1/4 Fennel Bulb, Sliced And Chopped
• 3 tbsp Coconut Milk

1. Place the prawns in a bowl with the lime juice, 2 tbsp water, half the salt and turmeric, all the red chilli powder.
2. Mix, cover and chill in the fridge for 1/2 hour.
3. If using fresh fenugreek leaves, soak them in a bowl of a little water so they lose the bitterness for 15 minutes.
4. This time I only had powdered which I added to the pan later.
5. Heat the oil in a hot pan, add the ginger, garlic, green chilli, finely chopped spring onions, sliced fennel.
6. Saute untill onions softened.
7. Add to the pan the remainder of the turmeric and salt, the kafir lime leaves, the tomatoes, the fenugreek (powdered or fresh), 2 tbsp water and saute for a further 2 minutes.
8. Add to the pan the coriander, the marinated prawns, stir over the heat for a minute, then add the coconut milk and simmer for 3 minutes or untill the prawns are cooked (they will turn from grey to pink in colour).
9. Serve over rice.
10. Enjoy!

person, onions, salt, turmeric, lime leaves, lime juice, red chilli powder, green chilli, olive oil, garlic, ginger, tomatoes, fennel, coconut milk

Taken from cookpad.com/us/recipes/356131-king-prawns-with-fenugreek-jheenga-methi (may not work)