Kerala prawn curry

Ingredients

• 2 red chillies split, cut into quarters lengthwise

• 1 red onion, chopped

• 2.5cm piece of fresh root ginger, peeled and chopped

• 1 tsp black mustard seed

• ½ tsp fenugreek seeds

• 14 curry leaves

• ½ tsp turmeric

• ½ tsp cracked black peppercorns

• 250g jumbo prawns

• 150ml coconut milk

Method

1. In a food processor, chop the chillies, onion and ginger with 3 tbsp water into a smooth paste.

2. Heat the oil in a frying pan. When hot, toss in the mustard and fenugreek seeds, and curry leaves. Now add the onion paste and cook on low till soft.

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. serve when prawns are cooked.