This typical Kerala preparation is a very spicy curry which goes well with rice or tapioca...
1. 2 red chillies split, cut into quarters lengthways and seeded 2. 1 small red onion, chopped 3. 2.5cm piece of fresh root ginger, peeled and chopped 4. 1 tbsp vegetable or sunflower oil 5. 1 tsp black mustard seeds 6. ½ tsp fenugreek seeds 7. 14 curry leaves, fresh or dried 8. ½ tsp turmeric 9. ½ tsp cracked black peppercorns 10. 250g jumbo prawns, leave some with their tails on if you like 11. 150ml reduced-fat coconut milk
Make the chillies, onion and ginger along with 3 tbsp water into a smoothish paste
Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - theyll 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 water if it starts to catch.
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 everythings heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.