Kerala Prawn Curry

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ready In: 20 Minutes

Servings: 2

Ingredients:

1 whole(s) fresh red chilli split, cut into quarters lengthways and seeds kept

1 whole(s) piece of fresh root ginger peeled and chopped

1 whole(s) small red onion chopped

1 clove(s) fresh garlic peeled and chopped

1 teaspoon(s) black mustard seeds

half teaspoon(s) fenugreek seeds

14 whole(s) curry leaves

half teaspoon(s) turmeric powder

half teaspoon(s) black peppercorns cracked

9 ounce(s) tiger or jumbo prawns (250g in metric) fresh or frozen

half can(s) reduced fat coconut milk (approx 150ml not sure what imperial is)

half whole(s) fresh lime

handful sprig(s) fresh coriander

Directions:

1. In a food processor, blitz the chilli, onion, garlic and ginger with 3 Tablespoons of water into a smoothish paste. You may need to scrape it down it the sides.
2. Heat the oil in a heavy pan or wok. When hot toss, in the mustard and fenugreek seeds and let them crackle and pop for about 10 seconds. Then thrown in the curry leaves and cook for another 5 seconds until the leaves have curled up.
3. Add the onion paste and turn down the heat a tad and cook without colouring the onions for about 5 mins. If you find it starts to catch then add a little water.
4. Add the turmeric and cracked peppercorns and stir for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all of the time. The milk will take on a yellow colour from the turmeric.
5. Cook for 1 minute until everything is heated through, especially the prawns if you were using frozen.
6. To serve squeeze over the lime juice, sprinkle with the fresh coriander and serve with steamed/boiled rice. Basmati is best.
7. Tip: Remaining coconut milk can be frozen as too can the chillies if you buy them in excess.

By RecipeOfHealth.com