Curry prawns

SERVES 4 PREP 25 mins (if shelling prawns) COOK 45 mins EASY

1 tbsp vegetable or coconut oil 1 onion, finely chopped

2 garlic cloves, crushed 1-inch piece of ginger, grated 2 tomatoes, chopped

½ scotch bonnet chilli (optional) 24-36 whole king prawns, or buy

them peeled

1½ tsp turmeric powder

1 tsp ground cumin

½ tsp ground coriander

5 cloves, ground

½ tsp ground fenugreek

1 tsp paprika

½ tsp ground allspice

1 tsp tamarind paste 400ml coconut milk cooked rice, to serve 1 Heat the oil in a frying pan over a low-medium heat. Add the onion and cook for 15 mins until soft and starting to caramelise, stirring regularly. Add the garlic, ginger, tomatoes and the chilli, if using. Turn the heat up to medium and cook for another 10 mins.

2 Meanwhile, if you’re using shell-on prawns, prepare them now. Remove the head and, using a pair of scissors, cut down the back of the shell until you reach the last segment of shell that’s attached to the tail. Cut through the top layer of flesh on the back of each prawn so it’s easy to remove the vein – loosen it from the body, then with your fingers as close to the tail as possible, pull gently to remove the vein completely. You can keep the heads and shells to make a stock. 3 Mix the ground spices and tamarind paste with 2 tbsp water, then add to the onion mix. Cook for 5 mins until the spices are fragrant and most of the water has evaporated.

4 Stir in the coconut milk and cook for 5-10 mins until reduced to a thick gravy, then tip in the prawns. Cook for 5 mins until they are just pink, then remove from the heat. Serve with rice.

GOOD TO KNOW gluten free

PER SERVING 294 kcals • fat 21g • saturates 15g •

carbs 9g • sugars 6g • fibre 3g • protein 14g • salt 1.1g