- 2 tablespoons oil
- 1 teaspoon fenugreek seeds
- ½ teaspoon cumin seeds
- 2 slices ginger
- 2 red finger-length chillies, halved lengthwise
- 750 ml (3 cups) thin coconut milk
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 1½ teaspoons salt
- 150 g (5 oz) small prawns (optional)
- 125 ml (½ cup) thick coconut milk
- 500 g (1 lb) mustard leaves or spinach, washed and sliced
1 Heat the oil in a wok over medium heat and fry the fenugreek and Cumin seeds until aromatic. Add the ginger and red chillies, stir-fry briefly then add the thin Coconut Milk, turmeric and cumin powders, and salt.
2 Bring to a boil and simmer for about 3 minutes, then add the prawns (if using), and cook for a further 2 minutes.
3 Add the thick Coconut milk and vegetables. Return to the boil, then remove from the heat and serve with rice.
Serves 4
Preparation time: 10 mins
Cooking time: 10 mins
