KERALA PRAWN CURRY
Warm up the coldest day with a creamy coconut milk curry - it's got quite a kick!
Provided by Roopa Gulati
Categories Dinner, Lunch, Supper, Treat
Time 35m
Number Of Ingredients 14
Steps:
- In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste - you may need to scrape it down the sides.
- Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.
- Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything's heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.
Nutrition Facts : Calories 294 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Protein 31 grams protein, Sodium 2.76 milligram of sodium
KERALAN VEGETABLE CURRY
This vegetarian curry brings together classic flavours of south-west India, including freshly grated coconut and green chilli
Provided by John Torode
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Place all the vegetables in a saucepan and cover with 500ml water. Add the turmeric and a pinch of salt and bring to the boil. Simmer for 20-25 mins until tender.
- Meanwhile, blend 4 chillies, the cumin, coriander, half the coconut, the onion and some seasoning in a food processor.
- When the vegetables are tender, add the paste, curry leaves and remaining chilli and simmer for 5 mins. Stir in the yogurt and very gently simmer for 1 min. Scatter with remaining coconut and serve.
Nutrition Facts : Calories 205 calories, Fat 14 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
KERALAN HAKE CURRY
A midweek meal to satisfy your spice cravings. White fish, peppers and cherry tomatoes with fenugreek and mustard seeds in a creamy coconut sauce, scattered with fresh coriander
Provided by Charlie Clapp
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a shallow casserole dish (or ovenproof frying pan with a lid) over a medium heat. Add the onion, coriander stalks, ginger and peppers, and cook gently with the lid on for 15 mins until softened and beginning to brown. Turn up the heat, stir through the spices and cook for 1 min more until aromatic.
- Tip in the tomatoes and pour in the coconut milk. Bring to a bubble, then put in the oven with the lid on for 20 mins. Remove from the oven and nestle the hake on the sauce. Return to the oven, uncovered, for a further 10-15 mins or until the hake is cooked through. Season to taste, scatter with the coriander leaves and serve with rice or naan to mop up the sauce.
Nutrition Facts : Calories 395 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.4 milligram of sodium
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