My favourite prawn curry up till now has always been spicy prawns with courgettes. Well, that is until now… just love this one. Jumbo prawns in a delicious coconut sauce, fragrant with curry leaves and fresh ginger; serve with fluffy basmati rice. I make the sauce ahead of time to allow the flavours to develop and then add the prawns just before serving.

Serves 4

• 450g raw, peeled King prawns. I use two 225g packs of Sainsbury’s Taste the Difference frozen King prawns, defrosted
• 1 x 400ml tin of good quality coconut milk (I use Amoy)
• 4 green chillies, remove the stalks, slice into 4 and remove the seeds
• 60ml light rapeseed oil
• 2 tsp mustard seeds
• 1x 10g pack of curry leaves (Sainsbury’s), taken off the stalk
• 300g finely chopped white onion
• 15g garlic, peeled and grated into a paste
• 15g ginger peeled and grated into a paste
• 30g fresh ginger cut into fine matchsticks
• 1 large pinch of dried red chilli flakes
• 2 tsps salt
• 1 tsp ground black pepper
• 1 tsp ground turmeric
• 4 large ripe tomatoes, skinned and quartered
• juice of 2 limes

To make…

• Heat the oil in a pan with the mustard seeds. Add the curry leaves and allow them to fry lightly. Remove half of the curry leaves and drain them on kitchen paper. Set aside.
• Add the onion and fry for about 15 minutes until soft but not coloured.
• Add the garlic and ginger pastes, salt, pepper, turmeric, chilli flakes and stir for a few minutes. Add the chillies and ginger matchsticks. Cook and stir for another 3 minutes. Pour in the coconut milk and simmer for 15 minutes. Take off the heat, allow to cool and decant into a jug, Refrigerate until required. I like to leave it for a few hours so that the flavours can develop properly.
• Put your rice on to cook and serving bowls on to warm.
• Reheat the sauce on medium heat, add the raw prawns and tomatoes to the sauce. It will only take a few minutes. Once the prawns turn from grey to pink, they’re done. Overcook and the prawns will turn hard and rubbery. At the last minute, add the juice of two limes and stir.
• Arrange the rice on one half of the warmed bowl, add the prawns and sauce to the other side and top with the fried curry leaves.

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