Keralan-Style Prawn and Coconut Curry

If you want to stretch this dish to feed more mouths, add in another tin of coconut milk and 200g more prawns.

Hands-on time: 25 min Cooking time: about 50 min Serves: 2

2tbsp sunflower oil

1 large onion, coarsely grated

6 cardamom pods ½tbsp coriander seeds 1tsp ground turmeric ½tsp chilli powder

2 garlic cloves, crushed 5cm piece fresh root ginger, peeled and finely grated Large handful coriander 1 cinnamon stick, broken into 3 pieces

4 tomatoes, roughly chopped

400ml tin full-fat coconut milk

200g raw peeled jumbo or king prawns (we used frozen)

Juice 1½-2 limes, to taste

1 Preheat oven to 190°C (170°C fan)/mark 5. Mix oil and grated onion in a medium roasting tin or ovenproof serving dish. Roast for 15 min, stirring occasionally, until softened.

2 Meanwhile, bash cardamom pods with a pestle in a mortar. Peel off and discard the husks, then grind the cardamom and coriander seeds together. Mix in turmeric, chilli, garlic, ginger and some seasoning. Cut off the stems from the coriander (reserve leaves for garnish). Finely chop stems and bash into the spice mixture.

3 Stir the spice mix and cinnamon sticks into the onions and return to the oven for 5 min to fry off the spices. Stir in chopped tomatoes and cook for 20 min to concentrate all the flavours.

4 Mash mixture with a potato masher to pulp down the tomatoes, then stir in the coconut milk. Add the prawns and return to the oven for 10-15 min until prawns are pink.

5 Remove cinnamon sticks, stir in lime juice and check seasoning. Garnish with coriander and serve with rice, if you like.

Per serving

577 cals, 22g protein, 46g fat (31g saturates), 17g carbs (13g total sugars), 4g fibre