Shrimp Curry

Shrimp Curry

This typical Kerala preparation is a very spicy curry which goes well with rice or tapioca...

Ingredients

1. 2 red chillies split, cut into quarters lengthways and seeded

2. 1 small red onion, chopped

3. 2.5cm piece of fresh root ginger, peeled and chopped

4. 1 tbsp vegetable or sunflower oil

5. 1 tsp black mustard seeds

6. ½ tsp fenugreek seeds

7. 14 curry leaves, fresh or dried

8. ½ tsp turmeric

9. ½ tsp cracked black peppercorns

10. 250g jumbo prawns, leave some with their tails on if you like

11. 150ml reduced-fat coconut milk

Method

1. Make the chillies, onion and ginger along with 3 tbsp water into a smoothish paste

2. Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - theyll crackle and pop - and fry for 10 seconds.

3. 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.

4. Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns.

5. 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.

6. Cook for 1 minute until everythings heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.