That recipe you wanted…

Prawn Kerala Curry

10 minutes prep’ (depending on your chopping skills), 30 minutes cooking.

Serves 2-3.

Ingredients and what to do with them

I am very much a…not into details…person. I get super-bored if there is too much writing and too many steps.

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Put the oven on to 180°C fan/200°C/gas 6, grab a roasting tin and chuck the following in:

220g cherry tomatoes, halved

1 green pepper, sliced to your liking

1 onion, roughly chopped

2cm fresh ginger, grated

2 teaspoons mustard seeds

1 teaspoon freshly ground black pepper

1 teaspoon ground coriander

1 heaped teaspoon ground cumin

½ teaspoon ground turmeric

1 teaspoon ground chilli

1 tablespoon oil

Sea salt to taste - I use Pink Himilayan Salt

Give it a good stir to coat everything and roast for about 15 minutes.

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Next add:

1 × 400g tin of coconut milk (or half this if you prefer a dryer dish)

300-350g raw king prawns (or frozen will also work)

100g of spinach roughly chopped

Back in the over for 10 minutes or until the prawns are pink and cooked through.

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To serve, sprinkle any all of the following according to your taste:

Finely chopped red chilli

Roughly chopped fresh coriander

Fresh lime juice

Eat with flatbreads/naan/chapatis/rice of your choice.

LET ME KNOW HOW YOU GOT ON IN THE COMMENTS!

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