A prawn curry from the Kerala region made with a blend of fenugreek, black mustard and fennel seeds, coconut milk and green chillies.
Remove the shells from the prawns, leaving the tail intact. Use the tip of a sharp knife to remove the black spine.
Wash the basmati rice and cook in 450ml of water with a generous pinch of salt. Bring the water to the boil, reduce to a simmer and cover with a lid. Cook for 10 minutes or until all of the water has been absorbed and the rice is tender.
Peel and finely chop the onions, the garlic cloves and the fresh ginger - keeping all the ingredients separate from each other. Cut the green chilies in half and finely slice. Pick the leaves from the coriander and roughly chop. Slice the spring onions.
Heat a frying pan, add a little vegetable oil and cook the chopped onion with the curry leaves, mustard seeds, turmeric, fenugreek and fennel seeds. Once the onion is translucent, add the green chillis, the chopped garlic and the ginger. Cook for 3 minutes and then add the chilli powder.
Add the prawns to the pan and season with salt. Add the coconut milk and simmer gently until the prawns are cooked.
Serve the Kerala prawn curry topped with the chopped coriander leaves, spring onions, a wedge of lime and the basmati rice.
«Add a couple of extra green chillis to this recipe to give it an extra kick!»