Friday, 18 March 2011

Kerala Prawns - 2 servings - 7PP per person

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


  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.
  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.
  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.

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