Southern Indian Prawn Curry

Ingredients

• 500g prawns
• 1tbsp Best of the Bone Organic Turmeric & Ginger
• 1 can of coconut milk
• 1 tsp fenugreek seed
• 1 tsp mustard seed
• 1 tbsp turmeric powder
• 1 tsp curry powder
• 1/2 tsp chilli flakes (optional)
• 20 fresh curry leaves (3 sticks)
• 2 shallots sliced
• 2 bulbs garlic sliced
• 2cm ginger grated
• 1 small zucchini sliced
• 1 1/2 cup spinach
• 1 green chilli sliced
• Coconut oil or olive oil
• 1 cup basmati rice

Method

1: Wash and dry your prawns. Place in a bowl, drizzle with olive oil, season with salt and pepper, sprinkle over your turmeric and curry powder, and mix so they’re all coated. Pop aside.

2: Cook basmati rice according to the packet.

2: Heat a large fry pan on medium heat. Add coconut oil, followed by fenugreek and mustard seeds. Fry until they turn golden.

3: Next, add your garlic, shallots, ginger, and curry leaves. Fry until the shallots are translucent and caramelised. Sprinkle with turmeric powder and mix until coated.

4. Pour in the coconut milk, and add your Best of The Bone Turmeric & Ginger and stir until well combined. Then add the zucchini and spinach stir well, and simmer for 4-5mins

5: Next, add your prawns and green chillies and simmer for 5-6 minutes, allowing the prawns to cook gently.

6: Serve with fluffy basmati rice, coriander, and chilli. Fresh, healthy and delicious! Bon appetit.

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Bone Appétit!