Kerala prawn curry

2 servings 30-60 minutes 400 kcal or less bbc good food coconut milk curry curry leaf curry leaves fenugreek seed fenugreek seeds indian mains mustard seed mustard seeds prawn prawns red chilli red chillies root ginger spicy stew

N/A

Source

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

Method

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.

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.

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.