Easy curry recipe for 2 people, takes only 15 mins; recipe has red chilli, red onion, root ginger, sunflower oil, mustard seed, fenugreek seed, curry leaf, turmeric, black peppercorn, prawn, coconut milk, lime, coriander and basmati rice.
Kerala prawn curry
Course: Easy curry
Servings
2
servings
Prep time
15 mins
Ingredients
- 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
Directions
- 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.
