Kerala Prawn Curry
This southwest Indian curry is characteristic of the curries found in the Indian state of Kerala, where coconut milk is used in lieu of heavy cream and seafood is prevalent. Although we do love a good Tikka Masala, this dish is much lower in fat and sodium than curries typically found in north India. This recipe is quick to prepare, making it a fantastic weeknight option. Serve over steamed basmati rice and with a side of naan, if you like.
PREP TIME: 15 minutes
COOK TIME: 15 minutes
2 red chilies split, cut into quarters lengthways and seeded
1 small red onion, chopped
1 inch piece of fresh root ginger, peeled and chopped
1 tablespoon vegetable or oil
1 teaspoon black mustard seed
1/2 teaspoon fenugreek seeds
14 curry leaves, fresh or dried
1/2 teaspoon turmeric
1/2 teaspoonp cracked black peppercorns
1/2 pound jumbo prawns
3/4 cup reduced-fat coconut milk
Lime wedges and chopped fresh cilantro, for garnish
In a food processor, blitz the chilies, onion and ginger with 3 tablespoons water into a paste. Set aside.
Heat the oil to medium-high in a heavy pan (we like cast iron for this recipe) When hot, toss in the mustard and fenugreek seeds, and curry leaves. Fry for 10 seconds until the seeds begin to pop and become fragrant. Add the chili and onion paste, turn the heat down to medium and cook for about 5 minutes.
Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before adding the prawns. Pour in the coconut milk and bring to a simmer, stirring constantly. Cook for 1 minute until heated through. Garnish with fresh lime and cilantro. Eat and enjoy!