Kamasutra Curry


Keralan Prawns 

What's the ultimate way to seduce your squeeze?....Park the oysters and cook them a curry loaded with spiced aphrodisiacs. From the land that brought you the Kamasutra, there's a few centuries worth of experience when it comes to seduction techniques and this Keralan Prawn Curry, aka Prawn Moilee will have the object of your affection all over you like a cheap suit! Together with Kingfisher Beer in support of National Curry Week here's my Kamasutra Curry...careful it's potent stuff!

 Serves a cosy 2

  • 2tbs coconut oil
  • ½ tsp black mustard seeds
  • ½ tsp fenugreek seeds
  • ½ red onion sliced into rings
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • ½ fresh green chilli, chopped
  • 1 dried red chilli, crumbled
  • 1 stem curry leaves
  • ½ tsp turmeric powder
  • 100ml coconut milk
  • 250g uncooked tiger prawns
  • Juice of half a lime
  • slices of tomato
  • Salt


 

Prawn moilee

How To Make Prawn Moilee

Step 1 - Using a medium sized pan, heat the coconut oil over a medium temperature and fry the mustard and fenugreek seeds until they pop, then add the onion, garlic, ginger, chillies and curry leaves, cook for 3-4 minutes until the ingredients have softened. Now tip in the turmeric powder and mix well for a minute until the ingredients are coloured by the turmeric.

Step 2 - Pour in the coconut milk and season with a dash of salt, simmer for 2-3 minutes until the ingredients have formed a thin soup.

Step 3 - Add the prawns and cook for 4 minutes until the flesh has turned pink and cooked through. Finish with the juice of half a lime and dress with a couple of tomato slices.

Serve with flatbread or fluffy basmati rice.

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