Keralan Prawn Curry

Ingredients

• 500g prawns (fresh or frozen)
• Juice of 1 lemon
• 1 tin coconut milk
• Generous handful of fresh coriander
• 1 dsp coconut oil
• Juice of ½ lemon
• 1 onion, grated
• 2-3 garlic cloves, chopped
• 1 tsp root ginger, peeled and grated
• ½ tsp turmeric
• 6 cardamom pods, crushed
• 1 red chilli, finely chopped
• 1 cinnamon stick
• 1 red pepper, chopped
• 1 green pepper, chopped
• ½ head of broccoli, chopped into small florets
• Sea salt

Method

1. Put the prawns in a non-metallic dish, add the lemon juice and allow to marinate.

2. Blitz the coconut milk and coriander in a blender or food processor.

3. Heat the coconut oil in a heavy based pan and add the onion and garlic. Cook until translucen

4. Add the ginger, turmeric, cardamom, chilli and cinnamon stick. Cook for a further 2 minutes, stirring continuously.

5. Add the peppers and broccoli and cook for 2-3 minutes before adding the prawns and stir-frying until cooked.

6. Stir the coconut mix into the prawns and vegetables and gently simmer for 3-4 minutes.

7. Serve with brown basmati rice or quinoa.

---