Chetna Makan’s coconut curry leaf prawns with coriander peanut chutney

1. Remove the shells from the prawns, leaving the tails attached, then devein them. To do this, take a small sharp knife and cut along the top of each prawn, from the head end to the tail. Remove the dark thread, and discard it. 

2. Put the flour in a bowl and stir in some seasoning. In a second bowl, add the egg and whisk slightly with a fork. In a third bowl, combine the coconut, garlic, curry leaves, chilli powder and the salt. Use your hands to mix well.  

3. Dip one of the prawns into the seasoned flour, coating well. Next, dip it into the egg, making sure it is fully covered. Finally dip the egg-coated prawn into the coconut mixture, to coat well. Set aside on a plate. Repeat with all the prawns, then cover and place in the fridge while making the chutney.

4. To make the chutney, dry roast the peanuts in a pan for 1-2 minutes on low heat until they take on a deeper golden colour here and there. 

5. Put the peanuts into a small processor. Add the chillies, garlic, onion, sugar, salt and coriander. Squeeze in the lime juice and blitz briefly till chopped. Add the mint and a splash of cold water and blitz to a smooth chutney. Transfer some to a small serving bowl.

6. Put 2-3cm oil in a wide, deep pan over a medium heat. Once hot, carefully add the prawns and cook for 1-2 minutes on each side until beautifully golden and crispy and completely cooked through. Drain on kitchen paper, then serve alongside the chutney for dipping. 

Recipe adapted from Chetna's 30-minute Indian: Quick and Easy Everyday Meals, Mitchell Beazley (10 Jun. 2021)