Kerala prawn curry

• red chillies↗2

  split, cut into quarters lengthways and seeded

• small red onion↗1

  chopped

• 2.5cm piece of fresh root ginger

  peeled and chopped

• vegetable or sunflower oil1 tbsp tbsp
• black mustard seed1 tsp tsp
• ½ tsp fenugreek seeds tsp
• curry leaves↗14

  fresh or dried

• ½ tsp turmeric tsp
• ½ tsp cracked black peppercorns tsp
• jumbo prawns↗250g g

  leave some with their tails on if you like

• reduced-fat coconut milk↗150ml ml
• lime↗a squeeze of
• chopped fresh coriander

  plus a sprig or two

• freshly boiled basmati rice

Step-by-step instructions

1. 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. 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. 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.