If you’re looking for a good prawn curry recipe, then prawn Kerala is the choice for you. This curry is very hot, but the coconut milk gives it a lovely smooth texture.

To make a Kerala prawn curry, you need:

2 red chillies, cut open and deseeded, and cut into lengthwise quarters.
1 chopped, small red onion.
1 tablespoon of vegetable or sunflower oil.
1 teaspoon of black mustard seeds.
Half a teaspoon of fenugreek seeds.
250 grams of jumbo prawns.
14 curry leaves, either dried or fresh.
Half a teaspoon of turmeric.
About an inch-long piece of fresh root ginger, peeled and finely chopped.
Half a teaspoon of cracked black peppercorns.
150 ml coconut milk.
A dash of lime juice.
Fresh coriander, chopped.
A couple of sprigs of fresh coriander, intact.

Blitz the chillies, onion and ginger in a food processor with a bit of water until it forms a paste. Heat the oil in a wok and toss in the curry leaves and the mustard and fenugreek seeds. Fry for about ten seconds, then add the onion paste from your food processor and turn down the heat a little bit. Add some water if necessary.

Add turmeric and peppercorns, and stir well before adding the prawns, then pour in the coconut milk. Keep stirring as you bring the whole to a simmer. When everything is heated through, squeeze over the dash of lime juice and sprinkle with the fresh coriander.

Best served over rice.