This quick and easy curry is a perfect blend of spice, creamy and fresh. This curry is based on the dishes from Kerala, South India and is packed full of flavour.
I cook this with low fat coconut milk and plenty of fresh ginger and ground turmeric making this a healthy and fast dinner for after work. I serve this with some plain basmatic rice and plenty of fresh coriander! I used prawns but you can always replace with white fish or tiger prawns.
Kerala Prawn Curry
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 500g prawns (de-frosted if cooking from frozen)
- 1 onion (peeled and finely chopped)
- 2 cloves garlic (peeled and crushed)
- 1 tbpsn size fresh ginger (peeled)
- 1 red chilli (finely sliced)
- 1 tspn black mustard seeds
- Half a tspn ground fenugreek
- 1 tbpsn turmeric
- 200ml low fat coconut milk
- Juice of half a lemon
- Fresh coriander
- 1 tspn tomato puree
- Sunflower oil
Instructions
- Heat 1 tbpsn sunflower oil in a large pan. Once hot add the onions and garlic with a pinch of salt and leave to cook for a couple of minutes.
- Bash the black mustard seeds in a pestle and mortar until crushed. Add to the pan with the fenugreek and turmeric and pour in the lemon juice. Mix well and leave to gently cook for a couple of minutes.
- Stir in the tomato puree and then grate the ginger into the pan. Mix well and then pour in the coconut milk.
- Leave to cook on a gentle simmer for around 5 minutes.
- Finely chop a small bunch of coriander. Add to the pan with the prawns and cook on a gentle simmer for just 2 minutes.
- Take the pan off the heat and add more fresh coriander.
- Serve with some basmatic rice on the side.
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