Kerala Prawn Curry with Cauliflower Rice Recipe

Ingredients

• 1½ tsp coriander seeds
• ½ tsp cumin seeds
• ½ fennel seeds
• 16 large green prawns, peeled and deveined, tails intact
• 1½ tsp ground turmeric
• 2 tbsp coconut oil
• 30 gm ginger (about 6cm), finely grated
• 3 garlic cloves, finely grated
• 1 tsp ground chilli (or to taste)
• 3 cardamom pods, bruised
• 1 cinnamon quill, broken in half
• 6 red shallots, thinly sliced
• 6 tomatoes, cut into wedges
• Small handful of fresh curry leaves, plus extra fried curry leaves to serve
• Lime wedges, to serve
• Cauliflower rice
• ½ cauliflower (600gm), coarsely chopped
• 1 tbsp coconut oil
• 2 golden shallots, finely chopped
• 20 gm ginger (about 5cm), finely grated