PRAWN AND COCONUT TRAYBAKE CURRY

Cooking this dish in the oven intensifies the flavours. Preparation 25 minutes Cooking about 50 minutes Serves 2

1 LARGE ONION, COARSELY GRATED

2 TBSP SUNFLOWER OIL

6 CARDAMOM PODS

½ TBSP CORIANDER SEEDS

1 TSP GROUND TURMERIC

½ TSP 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

JUICE 1½-2 LIMES, TO TASTE

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

2 Meanwhile, crush the cardamom pods with a pestle in a mortar. Discard the husks, then grind the cardamom and coriander seeds together. Mix in the ground turmeric, chilli powder, crushed garlic, finely grated ginger and some seasoning. Cut off the stems from the coriander, reserving the leaves to use as a garnish. Finely chop the stems and bash into the spice mixture.

3 Stir the spice mix and cinnamon pieces into the onions and return to the oven for 5 minutes. Stir in the chopped tomatoes and cook for 20 minutes to concentrate the flavours.

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

5 Stir in the lime juice and check the seasoning. Garnish with coriander leaves and serve with rice, if you like.