Kerala Prawn Moilee (Coconut Milk Prawn Curry)

• 1 large Yellow onion
• 20 g Ginger root
• 4 cloves Garlic
• 1 medium Green chili pepper
• 2 medium Tomato, ripe
• 2 sprigs Fresh curry leaf
• 1 tsp Mustard seeds
• 1 tsp Ground turmeric
• 2 tbsp Sunflower oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 600 ml Coconut milk
• 500 g Prawns, peeled and deveined
• 1 medium Lime

1. Thinly slice the onion. Finely grate the ginger and crush the garlic; slit the green chilli. Chop the tomatoes and pick the curry leaves from the sprigs.
2. Heat the sunflower 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 curry leaves and stir for 10 seconds until fragrant.
3. Add the onion with a pinch of the fine sea salt and cook for 6 to 8 minutes, stirring, until soft and translucent. Stir in the ginger, garlic, green chilli, ground turmeric and black pepper, and cook for 1 minute.
4. Add the tomatoes and cook for 4 to 5 minutes until they break down and look jammy. Pour in the coconut milk and bring to a gentle simmer, then cook for 8 minutes so the flavours meld; keep the heat low so it does not boil hard.
5. Stir in the prawns and simmer gently for 3 to 5 minutes until just opaque and tender. Taste and adjust with the remaining fine sea salt, then squeeze in lime juice to brighten the curry. Serve straight away while the prawns are juicy.

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