Kerala x Spain

Curry leaf gambas al ajillo

Name: Curry leaf gambas al ajillo
Total time: 20 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 400 g peeled, tails on prawns (shrimp); Salt, to taste; 3 tbsp coconut oil; 3 tbsp olive oil; 10 cloves thinly sliced garlic; 3 sprigs curry leaves; 2 broken dried red chilli; 1/2 tsp paprika; 1/4 tsp turmeric (ground turmeric); 1/2 tsp crushed black pepper; 1 tbsp lemon juice; a little chopped coriander leaves (cilantro); 1 small sliced and toasted baguette (french bread roll)

Garlic prawns that took a detour through a Kerala tadka and came back louder.

20 minTime

25 gProtein each

mediumSpice

With garlic, and then some2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

416kcalsame

25 gproteinsame

2 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)400 g, peeled, tails on

Saltto taste

Coconut oil3 tbsp

Olive oil3 tbsp

Garlic10 cloves, thinly sliced

Curry leaves3 sprigs

Dried red chilli2, broken

Paprika½ tsp

Turmeric (ground turmeric)¼ tsp

Black pepper½ tsp, crushed

Lemon juice1 tbsp

Coriander leaves (cilantro)a little, chopped

Baguette (french bread roll)1 small, sliced and toasted

Method

5 steps

1Pat the prawns dry and salt them. Rest 10 minutes.
2Warm both oils with the garlic in a small heavy pan on low heat for 3 to 4 minutes.
3Add the curry leaves and red chilli and let them crackle for 20 seconds.
4Raise to medium high heat, add the prawns, paprika and turmeric. Cook 2 minutes, turning once.
5Take off the heat, add lemon juice, pepper and coriander. Serve sizzling with the toasted bread.

Serve it like this

Bring the pan straight to the table on a wooden board, still sizzling. Fan the toasted bread on the side and scatter a few crisp curry leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Curry leaf gambas al ajillo

Make it your way

Ingredients

Method

Make it a meal