Recipe from The Hairy Bikers' Great Curries by Si King and Dave Myers published by Weidenfeld & Nicolson (£20, hardback)
Ingredients
- 500g jumbo tiger prawns (thawed, if frozen)
- 1 onion, peeled and roughly chopped
- 1 long red chilli, deseeded
- 2 garlic cloves
- 25g chunk of fresh root ginger, peeled and roughly chopped
- 2 tbsp sunflower oil
- 12 fresh curry leaves
- 1 tsp black mustard seeds
- ½ tsp ground fenugreek
- pinch of asafoetida
- 1 tbsp cold water
- ½ tsp ground turmeric
- 200ml coconut milk
- juice of 1 lime
- flaked sea salt
- freshly ground black pepper
To serve
- 4 tbsp chopped fresh coriander leaves
- 1 lime cut into wedges
Method
First peel the prawns, removing their heads but leaving the tails on to look decorative. Slit the prawns down the back and remove the black stuff – it's not good to eat.
Put the onion, chilli, garlic and ginger in a food processor and blitz them to a paste. You might need to remove the lid of the food processor and push the mixture down with a rubber spatula a few times.
Heat the sunflower oil in a frying pan over a medium heat. Add the curry leaves, mustard seeds, fenugreek and asafoetida, then fry for 20–30 seconds, or until you smell the delicious aroma. Add the onion, chilli, garlic and ginger paste and fry for another 1–2 minutes.
Then add the water, turmeric and prawns and cook for 1–2 minutes or until the prawns are pink and the water has evaporated. Stir well to cover the prawns in the spice mixture.
Pour in the coconut milk and season to taste with salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 1–2 minutes until the coconut milk is warmed through and the prawns are done. Squeeze over the lime juice.
Garnish with the chopped coriander and lime wedges and serve with delicious Keralan parathas.
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
The Royal Family’s controversial Christmas dinner snub is divisive to say the least
The Royal Family’s controversial Christmas dinner snub of a popular side dish might divide opinion as it's a key part of the meal for so many
By Emma Shacklock Published
-
Victoria Beckham's fans noticed the most incredible subtle detail in a photo from dinner with her parents
She just made the most Victoria Beckham move ever
By Madeline Merinuk Published
-
The Royal Family’s incredibly old-fashioned Christmas dinner definitely isn’t for everyone
Royal Family’s incredibly old-fashioned Christmas dinner might divide fans' opinion with its selection of rather unusual dishes
By Emma Shacklock Published