Kerala prawn curry
By Roopa Gulati
Warm up the coldest day with a creamy coconut milk curry – it’s got quite a kick!
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Prep:20 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 294
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fat 16g
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saturates 8g
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carbs 8g
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sugars 0g
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fibre 0g
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protein 31g
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salt 2.76g
Ingredients
- 2 red chillies split, cut into quarters lengthways and seeded
- 1 small red onion, chopped
- 2½ cm 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.
