Mix well to combine, then allow the curry mixture to simmer until boiling, In a small dish, mix together the coconut powder and water to form a watery paste, adding more water if required. Heat 3 tablespoons of oil in a frying pan, and when it’s almost smoking, add half the mustard seeds, the fenugreek, ginger and half the curry leaves. By moving away from the stereotypical view of Indian cuisine and embracing modern plating styles, Peter Joseph has taken the food he grew up with to dizzying new heights. Garnish with curry leaves and serve immediately with steamed rice, , sliced into strips, plus extra to serve, Join our Great British Chefs Cookbook Club. Malabar curry is a south Indian dish particularly associated with the Keralan region, where the coastlines, climate and cultural history make spicy fish curries popular. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, How to grow herbs & chillies in your kitchen, 3cm piece of ginger, 2 small red onions, 150 g ripe tomatoes, ½ teaspoon black mustard seeds, ¼ teaspoon fenugreek seeds, 12 fresh or dried curry leaves, 1 tesapoon chilli powder, 1 teaspoon ground coriander, ¼ teaspoon ground turmeric, 1 tablepoon kokum or 20ml tamarind pulp, 12 peeled king prawns , from sustainable sources, 1 x 400 ml tin of reduced fat coconut milk, 2 dried red chillies.