Very easy recipe, and oh so tasty. If you would like a creamier finish add coconut cream instead of the coconut milk.

What you would need
10 Langoustines or 800g box if you have small ones
3 Tablespoons ghee or clarified butter
2 Onions finely sliced
1 Tablespoon black mustard seeds
1 Sprig (about 15) of fresh curry leaves (if you cannot purchase fresh curry leaves, buy dried)
5 Cloves of garlic – finely chopped
1 One inch piece of ginger grated
3 Green chillies seeded and sliced in half down the middle
1/2 Teaspoon tumeric
1 Tablespoon mild red chilli powder
400ml Coconut milk
Juice of two limes
Salt and Pepper
3 Tablespoons fresh coriander

Method
If you are cooking your Langoustines live, bring a large pot of water to boil. Boil the Langoustine for about a minute. Remove and set aside.
In a wok or large pan, melt the ghee and throw in the mustard seeds. When they begin to pop, add the sliced onion and the curry leaves. Fry for about five minutes until the onion are lightly browned and translucent.
Add the garlic, green chillies, ginger, chilli powder and tumeric and toss around in the pan to cook evenly for about two more minutes.
Turn the heat down to medium and then add the Langoustines to heat them through. Depending on their starting temperature, this could take from two to ten minutes.
Watch them carefully. DO NOT over cook the shelfish. There are few things more dissapointing than an over done Langoustine!
Pour in the coconut milk and stir unitl it is hot.
Season with salt and freshly cracked pepper to taste.
Serve the Langoustine with lime or lemon wedges and decorate with the fresh coriander.

Bon Apetite!