Kerela Prawn Curry

A twist on Nigella's Kerala fish curry but I've switched to prawns and added kaffir limes leaves just because I love them. Delicious.

Ingredients

• Prawns

• 1 tsp Salt

• 2 tsp turmeric

• 1 tbsp vegetable oil

• 2 medium onions, sliced into strips

• 2 red chillies, thinly sliced

• 4cm ginger

• ½ tsp ground cumin

• 1 can coconut milk

• 1 tbsp tamarind paste

• 1 fish stock cube

• 2 kaffir lime leaves

Method

1. Put prawns into a bowl and rub with salt and 1 tsp of the turmeric.

2. Heat the oil in a large pan and add the onion.

3. Sprinkle with a little salt to stop them browning and cook until softened.

4. Add the chillies.

5. Add the ginger, cumin and the remaining tsp of turmeric and fry for a few mins.

6. Pour the coconut milk into a measuring jug and add the tamarind paste and fish stock cube.

7. Using boiling water from the kettle to bring the liquid up to the litre mark.

8. Pour it into the pan, stirring.

9. Add the lime leaves and simmer until slightly thickened.

10. Add the prawns and cook until cooked through but still tender.