Saturday's dinner. Delicious, quick and so simple anyone can make it!
Kerala Prawn Curry
Adapted from BBCGoodFood
1-2 red chillies, de-seeded and cut into larger pieces
1 small red onion, peeled and cut in four
2.5 cm ginger, peeled and cut into pieces
1 tbsp vegetable oil
½-1 tsp black mustard seeds
½ tsp fenugreek seeds
14, or less, curry leaves
½ tsp turmeric
½ tsp cracked peppercorns
250 g jumbo prawns, or scampi
150 ml coconut milk
1. Blitz chillies, the onion and the ginger in a food processor. Add a little water, but no more than 3 tbsp.
2. Heat the oil in a wok. Add the mustard seeds, fenugreek seeds and curry leaves to the hot wok. Be careful, the seeds will crack and pop. Fry for about 10 seconds before adding in the chilli paste. Turn the heat down a little bit, then cook for 5 minutes. Pour in some water if it starts sticking to the bottom of the pan.
3. Add the turmeric and the peppercorns. Stir to mix in the spices before adding the prawns and the coconut milk. Bring to a simmer and cook for 1 minute until everything is heated through and the prawns are done.
Serve with rice, sprinkle some coriander/cilantro and a wedge of lime on top.