KERALA PRAWN CURRY - Jheenge Curry

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curry on qfocuson march22A very simple, quick, but tasty fish curry. Fresh or frozen prawns can be used in this recipe.

Ingredients
• 2 red chillies split, cut into quarters lengthways
• 1 small onion, chopped
• 2.5cm piece of fresh root ginger, chopped
• 2 tbsp vegetable or sunflower oil
• 1 tsp black mustard seed
• ½ tsp fenugreek seeds, optional
• 14 curry leaves fresh or dried, optional
• ½ tsp turmeric
• ½ tsp black pepper
• ¼ can chopped tomatoes
• 250g jumbo prawns, leave some with their tails on if you like
• 150ml reduced-fat coconut milk / yogurt
• Fresh lemon / lime
A Curry On Cooking kit can be used to replace all the spices.
Time: 20 minutes
Serves: 2

Recipe
- In a food processor, blitz the chillies, onion and ginger with 3 tablespoons of water into a smooth paste – you may need to scrape it down the sides.
- Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves – they will 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 cold water if it starts to catch.
- Add the turmeric and black pepper. Stir the spices around for a few seconds; add the tomatoes and cook for 2 minutes before tipping in the prawns. Mix well.
- Add the coconut milk or yoghurt and bring to a simmer, stirring all the time.
- Cook for 1 minute until everything is heated through.
- Squeeze over some lime or lemon juice and serve.

Looking for a gift with a difference for friends and family back in the UK? Check out Curry On Cooking’s website www.curryoncooking.com, full of currylicious gift ideas from curry kits, Indian stacking lunch boxes, and spice tins to chapatti making kits! Or how about an online tailored cookery lesson? Drop the Spice Sisters an email at This email address is being protected from spambots. You need JavaScript enabled to view it..