1Spanish onion, coarsely chopped50 gmginger, peeled and coarsely chopped2long red chillies, coarsely chopped2small red chillies, coarsely chopped2garlic cloves60 gmcoconut oil or ghee3 sprigsfresh curry leaves3 tspblack mustard seeds2 tspfenugreek seeds2 tspground turmeric400 mlcoconut cream24raw prawns, peeled, cleaned, tails intactLimejuice, to taste, plus extra wedges to serveTo serve:steamed basmati rice and coriander
Process onion, ginger, chillies, garlic, 1 tsp sea salt and 100ml water in small food processor to a paste.
Heat coconut oil in a large frying pan over medium-high heat until melted and hot, add curry leaves and fry until fragrant and crisp (30 seconds), then drain on paper towels. Add mustard and fenugreek seeds to pan, stir until beginning to pop (10-20 seconds), then return half the curry leaves to the pan along with the chilli paste. Reduce heat to medium and cook, stirring occasionally, until fragrant and mixture no longer tastes raw (4-5 minutes). Add turmeric, stir until fragrant (30 seconds), then stir in coconut cream and prawns and bring to a simmer. Simmer until prawns are just cooked through (2-3 minutes), season to taste with lime juice and serve hot on steamed basmati rice and scatter with coriander and remaining curry leaves.