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Prawns With Cardamom and Fennel

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“From the recipe book Bal's Quick and Healthy Indian by Bal Arneson, This said it serves 4 but it uses only 12 prawns so number of servings would depend on how hearty is your appetite and how big are your prawns. I sure ate more than 3- it was so delicious.”
READY IN:
10mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in skillet over med high heat. Add garlic and cook for 10 seconds. Add cumin, cardamom and fennel and cook 5 seconds.
  2. Add the prawns, salt and pepper and cook until prawns begin to turn pink. then add coconut. Turn heat to medium and saute until cooked through, about 3 minutes.
  3. Add the lemon juice then turn off the heat.

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