Monday, 4 June 2012

This is another one of my favourite winter recipes. I usually also add calamari to it that I flash fry in a separate pan with a bit of butter- I get the calamari "tubes and tentacles' in a tub from Woolies....Oh and the prawns should also be those yummy vannamei ones...preferably fresh!

What you need...
  • 2 red chillies split, cut into quarters lengthways and seeded
  • 1 small onion, chopped
  • 2.5cm piece of fresh ginger, peeled and chopped
  • 1 tbsp vegetable or sunflower oil
  • 1 tsp black mustard seeds
  • ½ tsp fenugreek seeds
  • 14 curry leaves , fresh or dried
  • ½ tsp turmeric
  • ½ tsp cracked black peppercorns
  • 250g vannamei prawns- leave some with their tails on if you like
  • 150ml coconut milk 

How to...

  1. In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smooth 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 bit 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.
(adapted from BBC Good Food) 

Tagged: , ,

1 comment:

  1. OH WOW is this what you made last night?
    Looks amazeballs ;)