ou can’t beat a curry made from scratch, and in this class you’ll do just that to bring a beautiful South Indian-inspired recipe to life. You’ll make an incredible Keralan curry paste that you’ll turn into a fragrant, punchy prawn or veg curry.
You’ll also find out how to cook amazing vegetable bhajis, and we’ll reveal the secrets to serving up perfect fluffy rice every time.
YOU WILL NEED (serves 2)
cooking oil
2 red onions
2 medium ripe tomatoes
200ml coconut milk
12–14 peeled raw tiger prawns, from sustainable sources, shell on or shell-off
1 tablespoon natural yoghurt, plus extra to serve
flaked almonds, to garnish
½ a bunch of coriander (15g)
1 teaspoon coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon ground turmeric
1 pinch chilli powder (optional)
2 teaspoons black mustard seeds
3 cloves of garlic
8cm piece of ginger
2 fresh green chillies
1 heaped tablespoon tomato purée
1 tablespoon tamarind
1 large carrot
½ teaspoon cumin seeds
1 fresh red chilli
60-80g gram flour
1 lemon
270g basmati rice
chutney of your choice, to serve
