OK, first one is a Kerala Prawn Curry - I live in rural North Yorkshire, so I struggle to get the black mustard seeds, fenugreek and curry leaves, but if you can get them it's tasty. The recipe serves 2, and my recipe book says has 294 calories and 16g fat (but you only have to replace the tbsp of oil with a few sprays of Fry Light or similar to take it below 15g per serving):
2 red chillies, seeded and halved
1 red onion
1 fat clove of garlic
1" piece of fresh ginger
1 tbsp mild and light olive oil (or use an oil spray to get the fat below the 15g limit)
1 tsp black mustard seeds
½ tsp fenugreek seeds
14 curry leaves, fresh or dried
½ tsp turmeric
½ tsp cracked black peppercorns
150ml (half can) reduced-fat coconut milk
9oz cooked and peeled jumbo prawns (I've used raw - even nicer - just cook for an extra 2 minutes)
Chopped fresh coriander and a squeeze of lime, to serve.
1. In a food processor, blitz the chillies, onion, garlic and ginger with 3 tbsp of water and a pinch of salt to a smoothish paste.
2. Heat the oil in a wide shallow pan or wok. Toss in the mustard and fenugreek seeds and curry leaves - they should crackle and pop - and fry for 10 seconds. Add the onion/chilli paste, lower the heat and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.
3. Add the turmeric and peppercorns and stir in for a few seconds. Pour in the coconut milk and bring to a simmer, stirring all the time, then lower the heat and add the prawns. Cook for 1-2 minutes until heated through. Squeeze over some lime and sprinkle with coriander to serve.