Kerala Prawn Curry
This mild curry has a nice thick sauce from the use of coconut cream
Makes enough for: 2 people
Ingredients
- 15 mls canola oil
- 1 onion, peeled and finely diced
- salt and freshly ground black pepper to season
- 2 cm fresh root ginger, peeled and grated
- 10 mls mustard seeds
- 6.25 mls ground cumin
- 5 mls ground coriander
- 2.5 mls ground turmeric
- 2.5 mls cayenne pepper
- 2 curry leaves
- 225 g baby tomatoes, halved
- 2 small red peppers, cut in half, seeds and pith removed, and finely sliced
- 400 mls coconut cream
- 100 g baby spinach
- 460 g head on prawns, peeled and deveined
- 1 lime, juice only
- 5 g fresh coriander, roughly chopped
Method
- Place the oil into a large sauce pan and heat over a medium temperature
- When hot add the onions, season and sauté until soft
- Add the ginger and mustard seeds and continue cooking until the mustard seeds begin to pop
- Then add the cumin, ground coriander, turmeric, cayenne and curry leaves
- Cook until you can smell the spices before adding the tomatoes, red pepper and coconut cream
- Stir to combine and leave to cook until the tomatoes have broken down
- Add the spinach and cook until it has slightly wilted
- Then add the prawns and cook through
- Adjust the seasoning, add the lime juice and stir to combine
- Add the fresh coriander and serve hot with potatoes or rice