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Kerala prawn curry

Warm up the coldest day with a creamy coconut milk curry - it's got quite a kick!

  • Prep: 20 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 294
  • Carbohydrates 8
  • Saturated Fat 8
  • Sugar 0
  • Protein 31
  • Fat 16
  • Fibre 0
  • Salt 2.76

Nutrition per serving

  • Calories 294
  • Carbohydrates 8
  • Saturated Fat 8
  • Sugar 0
  • Protein 31
  • Fat 16
  • Fibre 0
  • Salt 2.76

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

  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 with rice.

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