KERALA PRAWN CURRY INGREDIENTS
1 small red onion - chopped
2 ½ cm piece of fresh root ginger - peeled and chopped
1 tablespoon of vegetable or sunflower oil
1 teaspoon of black mustard seeds
½ teaspoon of fenugreek seeds
½ teaspoon of turmeric
½ tINGREDIENTSracked black peppercorns
250g/9oz of cooked & peeled jumbo prawns
150ml/5fl oz of reduced-fat coconut milk
Serve with lime juice, fresh coriander and preferrably basmati rice - cooked
Making the Kerala Prawn Curry
Place the chillies, onion and ginger with 3 tblsps water in a food processor, untilyou have a near smooth paste.
Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds and fry for 10 seconds.
Add the onion paste, turn the heat down and cook without colouring for about 5 minutes. Add water if it starts to stick to the pan.
Now, add the turmeric and cracked peppercorns. Stir the spices around for a few seconds before adding the prawns.
Pour in the coconut milk and bring to a simmer, stirring all the time. The turmeric will cause the milk to turn a yellow colour, this is natural and wanted so don't worry.
Cook for 1 minute or until heated through.
Serve with rice, lime jiuce to suit and fresh coriander.
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