PRAWN CURRY

The curry tree (Murraya koenigii) is a tropical to sub-tropical tree which is native to India.
Its leaves are used in many dishes in India and neighbouring countries and is often used in curries. The leaves generally go by the name "curry leaves", though they are also translated as "sweet neem leaves" in most Indian languages. The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. They are much valued e.g. as an anti-diabetic, antioxidant, antimicrobial and anti-inflammatory.

Serves 2
30 minutes
294 kcal per serving (without rice)


Ingredients

• 2 red chillies split, cut into quarters lengthways and seeded
• 1 smal red onion, chopped
• 2,5 cm piece of fresh root ginger, peeled and chopped
• 1 tbsp olive oil
• 1 tsp black mustard seeds
• 1/2 tsp fenugreek seeds
• 14 curry leaves, fresh or dried
• 1/2 tsp turmeric
• 1/2 tsp cracked black peppercorns
• 250 g jumbo prawns
• 150 ml reduced-fat coconut milk

Method

1. In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste.
2. Heat the oil in a heavy pan or wok.
3. When hot, toss in the mustard and fenugreek seeds and the curry leaves and fry for 10 seconds.
4. Add the onion pase, turn the heat down a bit and cook without colouring for about 5 minutes.
5. Splash in some water if it starts to catch.
6. Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns.
7. Pour in the coconut milk and bring to a simmer, stirring all the time.
8. Cook for 1 minute until everything is heated through.
9. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.