Verra Varuval (Pepper Prawns)

This recipe is taken from Ajoy Joshi, from the Sydney Seafood School at the Fish Markets.

Ingredients
18 medium green prawns, peeled and deveined
2 tbsp vegetable oil
6 lemon wedges

Marinade
1 tsp salt
1 1/2 tsp freshly ground black peppercorns
1/2 tsp powdered turmeric
1/2 tsp medium-strength chilli powder
1 1/2 tbsp ground coriander seed
2 tsp tamarind paste
1 spring curry leaves, torn
1 tbsp grated ginger
1 tbsp crushed garlic

Mint and Coriander Chutney

1 bunch mint, leaves only
1 bunch coriander, leaves only
1 medium size green chilli, stem removed (can remove seeds and membrane if you want it really mild)
1 tbsp lemon juice
1/4 cup plain yogurt
salt, to taste

To make the chutney: combine all the ingredients in a food processor until a smooth paste forms.

1. Combine marinade ingredients and marinate the prawns for 5 mins.
2. Heat oil in a pan. Toss the prawns in until they change colour.
3. Serve with Mint and Coriander Chutney and lemon wedges.