Our latest dish is a delicate curry featuring the classic spices grown in Kerala - mustard seeds, turmeric and warm spices like cinnamon and clove. Seafood is inabundance off the coconut-tree lined coast so we're going with king prawns. Kerala’s rich trading heritage means that fusion and influences from other culturescan often be seen in their modern day dishes, which is why you'll see courgette in our version. To be truly authentic, serve your curry and rice on a banana leaf!
Heat a little oil in a pan over medium high heat and then fry the onion for 5 mins.
Add the Keralan Paste and a splash of water and fry for 2 mins.
Add the courgette slices and the Garlic Paste and cook for 2 mins.
Pour in the coconut milk and gently bring it to the boil. Then reduce the heat to medium-low and let it simmer for 5 mins.
Add the prawns and cook for 2 min.
Stir through the South Indian Garnish and let it cook for 2 more mins or until the prawns are fully cooked (they should be firm and opaque in the middle).
Meanwhile, heat the rice according to pack instructions.
Serve the rice in bowls with the Keralan curry over the top.