• 2servings
  • 15minutes
  • 294calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, C, E, P
MineralsFluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 red chillies split, cut into quarters lengthways and seeded

  2. 1 small red onion , chopped

  3. 2 1/2cm piece of fresh root ginger , peeled and chopped

  4. 1 tbsp vegetable or sunflower oil

  5. 1 tsp black mustard seeds

  6. 1/2 tsp fenugreek seeds

  7. 14 curry leaves , fresh or dried

  8. 1/2 tsp turmeric

  9. 1/2 tsp cracked black peppercorns

  10. 250g jumbo prawns , leave some with their tails on if you like

  11. 150ml reduced-fat coconut milk

  12. a squeeze of lime

  13. chopped fresh coriander , plus a sprig or two

  14. freshly boiled basmati rice

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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