- Cook Time: 15 mins
- Serving: 2 Persons
Nutrition facts (per portion)
- Calories: 294
- Carbohydrate Content: 8g
- Fat Content: 16g
- Fiber Content: 0g
- Protein Content: 31g
- Saturated Fat Content: 8g
- Sodium Content: 2.76g
- Sugar Content: 0g
Kerala prawn curry Recipe
Kerala prawn curry is a Easy curry recipe for 2 people, takes only 15 mins; recipe has red chilli, red onion and root ginger.
- Coriander - chopped fresh coriander, plus a sprig or two
- Turmeric - 1/2 tsp turmeric
- Red Chilli - 2 red chillies split, cut into quarters lengthways and seeded
- Red Onion - 1 small red onion, chopped
- Lime - a squeeze of lime
- Sunflower Oil - 1 tbsp vegetable or sunflower oil
- Root Ginger - 2 1/2 cm piece of fresh root ginger, peeled and chopped
- Black Peppercorn - 1/2 tsp cracked black peppercorns
- Prawn - 250g jumbo prawns, leave some with their tails on if you like
- Basmati Rice - freshly boiled basmati rice
- Coconut Milk - 150ml reduced-fat coconut milk
- Mustard Seed - 1 tsp black mustard seed
- Curry Leaf - 14 curry leaves, fresh or dried
- Fenugreek Seed - 1/2 tsp fenugreek seeds
- 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.