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
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.