One Pot Kerala Prawn Curry

A perfect store cupboard and freezer midweek meal, this prawn curry is brimming with Keralan flavours of coconut and turmeric and is prepared in the oven in one pot.

Start your shop...

Pick which supermarket you want to send your ingredients to:

Ingredients

vine tomatoes 440 g (sliced)
bell pepper 2 (sliced)
onion 2 (sliced)
ginger 10 g (grated)
mustard seeds 2 tsp
ground coriander 1 tsp
ground cumin 1 tsp
ground turmeric ½ tsp
mild chilli powder 1 tsp
curry leaves 1 handful
coconut milk 400 g
olive oil 1 tbsp
frozen prawns 400 g
spinach 100 g (chopped)
lime 1 (juice)
fresh coriander 1 handful
mixed chillies to taste (chopped)
folded flatbreads 4

Method

Preheat the oven to 180°C fan/200°C/gas 6. Halve the tomatoes. Slice the bell pepper and onion. Grate the ginger.
Tip the tomatoes and their vines, the bell pepper, onion, ginger, all the spices, a pinch of salt and a drizzle of oil into a roasting tin and mix really well to coat everything evenly.
Transfer the tin to the oven and roast for 15–20 minutes (if your oven runs hot and things start to char, rescue them after 15).
Fish out the vines, squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9–10 minutes, or until the prawns are pink and just cooked through.
Meanwhile, heat the flatbreads according to the packet instructions.
Taste and season with the lime juice and more salt as needed, scatter over the fresh coriander and thinly sliced and de-seeded fresh chilli to taste. Serve with the flatbreads and enjoy!

More recipes like this...

One Pot Kerala Prawn Curry

Start your shop...

Ingredients

Method

More recipes like this...

Matar Paneer

Thai Green Curry with Rice Noodles

Grandma Todiwala’s Macaroni & Cauliflower Cheese