- Prep Time : 20 min
- Cook Time : 20 min
Serves: 2 > Difficulty: Easy
A traditional recipe from the South West Coast of India, this quick curry is the perfect blend of spicy, fresh and creamy – and it takes minutes to make! Perfect for warming up on a typical British cold summer day – it’s got quite a kick!
- 2 Large red chillies, split, seeded and cut into quarters lengthways
- 1 Small red onion, chopped
- 2.5cm Root ginger piece peeled and chopped
- 1 tablespoon Vegetable oil
- 1 teaspoon Black mustard seeds
- 0.5 teaspoon fenugreek seeds
- 14 Curry leaves, fresh or dried
- 0.5 teaspoon turmeric
- 0.5 teaspoon black peppercorns
- 250 Grams Fish Free King Prawns (defrosted)
- 150 Millilitre Coconut milk
In a food processor, blitz the chillies, onion and ginger with 3 tablespoons of water into a smoothish paste.
Heat the oil in a heavy based saucepan. When hot, toss in the mustard and fenugreek seeds and the curry leaves. Cook for 10 seconds (they will pop and splutter) add the onion paste, turn down the heat and cook without colouring for 5 minutes. Add the turmeric and cracked peppercorns, stir in and then add the Fish Free King Prawns.
Pour in the coconut milk and bring to a simmer, stirring all the time. Cook for 8-10 minutes.
Add a squeeze or lime juice and chopped coriander to garnish and serve with basmati rice.