Keralan Prawn Curry

Try This Fragrant Dish to spice up the dreary winter without ruining your progress!

Last year I visited Kerala also known as the “spice coast” in India. Everywhere you step foot there is something edible and the food is simply amazing! I would highly recommend it! Particularly Munnar where I first tried this dish and was taught to make it, enjoy!

What you’ll need:

400g raw prawns shelled,

200g spinach leaves

Handful of coriander leaves and stems

Cinnamon stick

3 tablespoons garam masala

1 tablespoon ground coriander

1 tablespoon turmeric

13 curry leaves (yes 13)

2 cardamon pods

2 White onions finely chopped

3 cloves of garlic finely chopped

200ml reduced fat coconut milk

Tempered spices to garnish

1 tablespoon black mustard seeds

Half  a white onion finely sliced (or two shallots which is even better)

Two chillis sliced lengthways

What to do:

Heat 15g coconut oil in a deep pan or wok

Add the onions and garlic and reduce heat to simmer until translucent

Add the cinnamon, garam masala ,curry leaves, cardamon and ground coriander and  fry with the onions and garlic for 2 mins (if it sticks to the pan add 1 tablespoon of water to loosen it and keep the heat low)

Add the prawns cinnamon and coconut milk and cover the pan/wok leaving it for 4 mins on low heat

Heat a separate pan and add 10g coconut oil and add the mustard seed and heat until they start “popping” (this brings out the flavour and stops them from tasting bitter) then remove them and add the chillies and onion/shallots until very crisp.

Serve the curry on basmati rice then garnish with coriander leaves and the tempered spices!