A very simple, quick, but tasty fish curry. Fresh or frozen prawns can be used in this recipe.
• 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
- 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.