Ingredients 2 red chillies, quartered lengthways, then sliced finely 1 small red onion, chopped 2.5cm root ginger, peeled and finely chopped 1 tbsp sunflower oil 1 tsp black mustard seeds half a tsp fenugreek seeds 14 curry leaves, dried or fresh black pepper 250g jumbo prawns 150ml reduced fat coconut milk handful of fresh chopped coriander
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.