Bahraini spicy fried prawns
What's The Big Idea?
As you would expect, all the countries in the Gulf region have a plentiful supply of great seafood, and also of great seafood recipes! This is a very popular one, especially in Bahrain and Kuwait.
As with many recipes from the region, it features spices which indicate that originally the dish may have come from the Indian sub-continent.
It's simple, it's quick and it's tasty! Serve with plain rice.
Here's the list of what you need:
What To Do
- Pinch of ground cinnamon
- Pinch of ground cloves
- Pinch of ground nutmeg
- Pinch of ground pepper
- ¼ teaspoon paprika
- 2 teaspoons mild curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½-1 teaspoon chilli powder, to taste
- 2 tablespoons oil, ghee or smen
- 4 cloves of garlic, finely chopped
- 2 medium onions, finely chopped
- 1½lb small prawns (shrimp), peeled and deveined (thawed, if frozen)
- 2 tablespoons fresh coriander, chopped
- Salt, to taste
- Mix all the spices together in a small bowl with enough water to make a runny paste. Set aside
- Heat the oil, ghee or smen in a large frying pan or wok. Stir fry the garlic for 1 minute
- Add the spice paste to the pan and stir fry for 2-3 minutes
- Add the onion, and fry for a further 7-8 minutes
- Add the prawns and fresh coriander, and simmer for about 15 minutes - add a little water if needed, and stir regularly
- Season to taste, and serve