Kerala prawns

Name: Kerala prawns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 1 tablespoon lemon juice (bottled is fine); 300 ml passata; 4 tablespoons onions only base; 200 g coconut milk or 100 g creamed coconut; 200 g coconut milk or 100 g creamed coconut; 1 teaspoon course ground black pepper; 1 teaspoon fennel seeds; 2 cm cube fresh ginger, grated; 1 tablespoon ground cumin; 1 fish stock cube (see tips); 2 hot green chillis, chopped; 1 tablespoon garam masala; 1 bag washed fresh spinach; 500 g shelled prawns; 125 g tub plain yoghurt; 50 g desiccated coconut

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Kerala is on the Indian coast and literally means ‘land of the coconut’. Their curries are hot and spicy. This one is fast to make, fresh-flavoured and spicy, and includes the regional speciality – coconut!

Ingredients

4 tablespoons onions only base
300 ml passata
1

Asia
India
Fish course
Pescatarian
Gluten-free
Kerala

Method

Follow the instructions for cooking the onion base carefully as it is the slow-cooked, sweet onion flavour that makes this dish.
Add the passata, lemon juice, stock cube, chillis, ginger, cumin, black pepper, fennel seeds, coconut cream and yoghurt and bring to the boil. Put a lid on the pan and