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
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.