SERVES 4

2 tbsp vegetable oil

2 tsp mustard seeds

500ml coconut cream

Juice of 1 lemon500g raw large king prawns, peeled and deveined

A large pinch of dried curry leaves

For the curry paste

1 green chilli, deseeded

1 red onion, roughly chopped

5cm piece root ginger, peeled and roughly chopped

1.2 tsp turmeric

Sea salt

Serve with rice, raita and colouful chopped salad

Method

1. To make the curry paste, put all the ingredients into a mini food processor, season with a good pinch of salt and grind to a smooth paste.

2. Heat the oil in a large frying pan or skillet over a medium heat, then throw in the mustard seeds. When they start popping after about 30 seconds, add the curry paste and stir-fry for a further 30 seconds untilfragrant.

3. Pour in the coconut cream and lemon juice and bring to the boil. Reduce the heat to low and simmer, stirring ocasioanlly, for 10 minutes, or until the sauce has reduced and is really thick.

4. Add the prawns and simmer, stirring frequently so they cook evenly, for 5 minutes, or until the prawns have turned pink and are cooked through. Rub the dried curry leaves between your hands so that they break up and scatter over the curry. Mix well and serve immediately with the rice, raita and salad.

Colourful chopped salad

2 tomatoes finely chopped

1 red onion, finely chopped

A bunch of finely chopped coriander leaves and stalks

A handful of pomegranate seeds

The juice of 2 limes

2-4 tbsp olive oil

A pinch of ground cumin

Sea salt

Chuck everything into a bowl with a good pinch of salt and mix well. Start with 2 tbsp of olive oil and add more to taste.

Raita

200ml yogurt,

Small handful mint

pinch salt,

juice of ½ lemon

½ tsp cumin

half a grated cucumber that has been wrung out in a cloth to get out the moisture.

Add everything in to a bowl, mix well and drizzle with oil and a pinch more cumin.