Name: Kerala prawn curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 2 red chillies split, cut into quarters lengthways and seeded; 1 small red onion chopped; 2.5cm piece of fresh root ginger peeled and chopped; 1 tbsp vegetable or sunflower oil; 1 tsp black mustard seed; ½ tsp fenugreek seeds; 14 curry leaves fresh or dried; ½ tsp turmeric; ½ tsp cracked black peppercorns; 250g jumbo prawns leave some with their tails on if you like; 150ml reduced-fat coconut milk; a squeeze of lime; chopped fresh coriander plus a sprig or two; freshly boiled basmati rice

2 red chillies
split, cut into quarters lengthways and seeded
1 small red onion
chopped
2.5cm piece of fresh root ginger
peeled and chopped
1 tbsp vegetable or sunflower oil
1 tsp black mustard seed
½ tsp fenugreek seeds
14 curry leaves
fresh or dried
½ tsp turmeric
½ tsp cracked black peppercorns
250g jumbo prawns
leave some with their tails on if you like
150ml reduced-fat coconut milk

To serve

a squeeze of lime
chopped fresh coriander
plus a sprig or two
freshly boiled basmati rice

Method

step 1
In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste – you may need to scrape it down the sides.
step 2
Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves – they’ll crackle and pop – and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.
step 3
Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything’s heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.