Warming seasonal curry is all that one needs to stave off the colder weather that we have been having.
1 small red onion, finely chopped
2 cloves of garlic, finely sliced
1/2 inch of fresh ginger, finely chopped
1/2 tsp mustard seeds
1/2 tsp black onion seeds
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tablespoon Garam masala
6 keffir lime leaves
100g spinach leaves
A large handful of chopped coriander leaves
100g mange tout
400g raw prawns
1 small butternut squash, cooked, flesh removed and mashed with a fork
1 can of coconut milk
Heat a little oil in a large pan and fry the onion until golden brown
Add the garlic, ginger and the whole spices, fry for another minute
Add the ground spices and and the lime leaves and combine
Pop the butternut squash in followed by the coconut milk and stir thoroughly
Simmer for 5 minutes and add the prawns and mange tout, cover and simmer for another 5 minutes
Add the spinach and leave to wilt
The pawns are cooked when they turn beautifully pink
Serve scattered with the coriander with fluffy lemon rice
150g black rice (or just basmati)
1 knob of ghee
Freshly ground pepper to taste
Juice and zest of 1 lemon
Wash the rice out under cold running water in a sieve.
Soak in cold water (just a finger level above the rice) for 30 minutes. Drain thoroughly.
Pop rice into a pan with 300ml of water (for Basmati – enough water to go 1 finger width above the rice level)
Bring to boil and then simmer for 40 minutes (10 for basmati) until rice is tender.
Fluff up the rice with a fork and stir the ghee in
To make your own ghee: melt unsalted butter in a pan until the milk solids (white) and the fat (pure yellow) have separated, bring to boil and cook for 8 minutes. Pour through a sieve lined with muslin into a jar, leave to cool and refrigerate.