Recipe of Homemade King Prawns With Fenugreek (jheenga Methi)

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, king prawns with fenugreek (jheenga methi). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

King Prawns With Fenugreek (jheenga Methi) is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. King Prawns With Fenugreek (jheenga Methi) is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have king prawns with fenugreek (jheenga methi) using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make King Prawns With Fenugreek (jheenga Methi):

1. Get Raw King Prawns Per Person
2. Take Spring Onions
3. Get Fenugreek Leaves Chopped (or 1 Tsp Powdered Fenugreek)
4. Take Salt
5. Take Turmeric
6. Take Kafir Lime Leaves
7. Prepare Squeeze Lime Juice
8. Prepare Red Chilli Powder
9. Make ready Chopped Green Chilli
10. Get Olive Oil
11. Take Garlic Finely Chopped
12. Take Thumb Sized Piece Ginger Chopped
13. Make ready Coriander - Chopped
14. Make ready Baby Plum Tomatoes Chopped
15. Take Fennel Bulb, Sliced And Chopped
16. Make ready Coconut Milk

Steps to make King Prawns With Fenugreek (jheenga Methi):

1. Place the prawns in a bowl with the lime juice, 2 tbsp water, half the salt and turmeric, all the red chilli powder. Mix, cover and chill in the fridge for 1/2 hour.
2. If using fresh fenugreek leaves, soak them in a bowl of a little water so they lose the bitterness for 15 minutes. This time I only had powdered which I added to the pan later.
3. Heat the oil in a hot pan, add the ginger, garlic, green chilli, finely chopped spring onions, sliced fennel. Sauté untill onions softened.
4. 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 sauté for a further 2 minutes.
5. 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).
6. Serve over rice. Enjoy!

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