- 2 red chillies split, cut into quarters lengthways and seeded
- 1 small red onion, chopped
- 2½ cm piece of fresh root ginger, peeled and chopped
- 1 tbsp vegetable or sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 tsp black mustard seed
- ½ tsp fenugreek seeds
A popular seed in Indian cookery, in which it's termed methi, this small, hard, mustard…
- 14 curry leaves, fresh or dried
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- ½ tsp cracked black peppercorns
- 250g jumbo prawns, leave some with their tails on if you like
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 150ml reduced-fat coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
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.