Simple Way to Prepare Homemade King Prawns With Fenugreek (jheenga Methi)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, king prawns with fenugreek (jheenga methi). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

King Prawns With Fenugreek (jheenga Methi) is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. King Prawns With Fenugreek (jheenga Methi) is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook king prawns with fenugreek (jheenga methi) using 16 ingredients and 6 steps. Here is how you can achieve that.

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

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

Instructions 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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