For Valentine's Day dinner, we fancied a prawn curry.
- 2 red chillies split, cut into quarters lengthways and seeded
- 1 small red onion, chopped
- 2½ cm piece of fresh root ginger, peeled and chopped
- 1 tbsp vegetable or sunflower oil
- 1 tsp black mustard seed
- ½ tsp fenugreek seeds
- 14 curry leaves, fresh or dried
- ½ tsp turmeric
- ½ tsp cracked black peppercorns
- 250g jumbo prawns, leave some with their tails on if you like
- 150ml reduced-fat coconut milk
To serve
- a squeeze of lime
- chopped fresh coriander, plus a sprig or two
- freshly boiled basmati rice
We were very excited to find an Indian grocery store in the area that carried curry leaves. This was one of the ingredients and apparently there's no subbing on this so we went for fun to include them. Not to worry, though, it would be fine without it because it's not the flavor of curry that it brings but just a smokiness. We added a tomato to the food processor, just because there was an over-ripe one lying around.
We really
enjoyed it. You'll have to ask Amy or Alistair what they thought since
we brought them leftovers when we visited the next day.
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