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Kerala Prawn Curry



This recipe showcases Fenugreek Seeds, Brown Mustard Seeds, Turmeric and Black Peppercorns. Serves 2.


 2 red chillies split, cut into quarters lengthways and seeded
1 small red onion , chopped
2.5cm piece of fresh root ginger , peeled and chopped
1 tbsp. vegetable or sunflower oil
1 tsp. brown mustard seeds
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


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.

Source: Good Food Magazine

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