Kerala Prawn Curry

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

Preparation

1. 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. 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. 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. 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. 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.