Flatbread
Indian flatbreads (naan) can be shallow-fried or baked and they only need 15 mins to cook. Perfect for mopping up the sauce of a lovely, homemade curry
Kerala prawn curry
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 red chilliessplit, cut into quarters lengthways and seeded
- 1 small red onionchopped
- 2.5cm piece of fresh root gingerpeeled and chopped
- 1 tbsp vegetable or sunflower oil
- 1 tsp black mustard seed
- ½ tsp fenugreek seeds
- 14 curry leavesfresh or dried
- ½ tsp turmeric
- ½ tsp cracked black peppercorns
- 250g jumbo prawnsleave some with their tails on if you like
- 150ml reduced-fat coconut milk
To serve
- a squeeze of lime
- chopped fresh corianderplus a sprig or two
- freshly boiled basmati rice
Nutrition: per serving
- kcal294
- fat16g
- saturates8g
- carbs8g
- sugars0g
- fibre0g
- protein31g
- salt2.76g
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.
