Kerala Prawn Moilee (Coconut Curry with Curry Leaves)

• 1 large Yellow onion
• 4 cloves Garlic
• 20 g Ginger root
• 1 piece Green chili pepper
• 12 leaves Fresh curry leaf
• 2 tbsp Coconut oil
• 1 tsp Mustard seeds
• ½ tsp Ground turmeric
• 600 ml Coconut milk
• 500 g Prawns, raw, peeled and deveined
• 1 piece Lime

1. Thinly slice the yellow onion. Finely grate the garlic and ginger root, and slit the green chili pepper lengthways (leave the seeds in for more heat).
2. Heat the coconut oil in a large frying pan over medium heat. Add the mustard seeds and cook for 30 to 60 seconds until they start to pop, then add the onion, garlic, ginger, green chilli and fresh curry leaf.
3. Cook, stirring often, for 6 to 8 minutes until the onion is soft and lightly golden. Stir in the ground turmeric and cook for 30 seconds until fragrant.
4. Pour in the coconut milk and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the sauce looks slightly thicker and the flavours have melded.
5. Add the prawns and simmer gently for 2 to 4 minutes, just until pink and opaque. Take the pan off the heat and squeeze in the lime juice to taste.
6. Rest for 2 minutes so the prawns stay tender and the sauce settles. Serve hot, spooning plenty of the coconut sauce over each portion.

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