2 red chillies - split, cut into quarters lengthways and seeded
1 small red onion - chopped
2 ½ cm piece of fresh root ginger - peeled and chopped
1 tablespoon of vegetable or sunflower oil
1 teaspoon of black mustard seeds
½ teaspoon of fenugreek seeds
½ teaspoon of turmeric
½ teaspoon of cracked black peppercorns
250g/9oz of cooked & peeled jumbo prawns
150ml/5fl oz of reduced-fat coconut milk

to serve:
lime juice
fresh coriander
basmati rice - cooked

METHOD

In a food processor, blitz the chillies, onion and ginger with 3 tblsps water into a near smooth paste. Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds and fry for 10 seconds. Add the onion paste, turn the heat down and cook without colouring for about 5 minutes. Add a splash of water if it starts to catch. Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before adding 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 heated through. Serve with rice, a squeeze of lime and fresh coriander.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS