This dead easy Keralan prawn curry is packed with flavour and ready in minutes – you'll find yourself making it again and again. It's such a versatile dish for a quick weeknight meal or a weekend feast, and works equally well with pumpkin, chicken or fish if you want to switch it up
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Serves
4
Prawns
Ground Turmeric
Lime
Garlic Cloves
Fresh Ginger
Cherry Tomatoes
Green Chillies
Coconut Oil
Fenugreek Seed
Mustard Seeds
Curry Leaves
Shallot
Coconut Milk
Chilli Oil
Serves
4
Prawns
Ground Turmeric
Lime
Garlic Cloves
Fresh Ginger
Cherry Tomatoes
Green Chillies
Coconut Oil
Fenugreek Seed
Mustard Seeds
Curry Leaves
Shallot
Coconut Milk
Chilli Oil
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Step 1.
Put the prawns, turmeric and a squeeze of lime into a bowl. Season with salt and pepper. Marinate for 15 mins.
Step 2.
Thinly slice the garlic. Mince the ginger. Halve the tomatoes (if using) and green chillies.
Step 3.
Place a frying pan over a medium heat and add the coconut oil. Once hot, add the fenugreek seeds if using, mustard seeds and curry leaves. Once they all sizzle, add the shallots, ginger and garlic, season with salt and give it a good stir. Cook for 2-4 mins until softened.
Step 4.
Pour in the coconut milk followed by the prawns, tomatoes and green chillies. Reduce the heat to low, then simmer for 10 mins.
Step 5.
Serve with a drizzle of chilli oil on top.
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