Prawn curry

SERVES 4

450g fresh prawns juice of 1 lime

3tbsp groundnut oil

5cm cinnamon stick

7-8 fresh curry leaves

½tsp fenugreek seeds

½ brown onion, finely chopped 3 garlic cloves, finely crushed 2tsp ginger, grated

½tsp ground turmeric

55g creamed coconut

1tsp chilli powder

1tsp salt juice of ½ lemon

Shell and devein the prawns. Place them in a bowl, add the lime juice and leave to stand for 5 minutes. Wash the prawns under cold water and pat dry with kitchen paper.

Heat the oil in a medium saucepan, then reduce the heat and add the cinnamon stick and curry leaves. Toss around for a few seconds, then add the fenugreek seeds and fry for 1 minute, or until the seeds are a rich dark brown.

Add the onion and fry over a medium heat until golden brown. Next, add the garlic and ginger and fry for 1 minute.

Turn the heat down, add the turmeric and fry for 1 minute. Next, add the creamed coconut, chilli powder, 125ml water and salt. Bring to the boil, then reduce the heat and simmer until the creamed coconut has dissolved.

Add the prawns, bring back to the boil, then reduce the heat and simmer for 5-7 minutes. Remove the pan from the heat, add the lemon juice, then stir and serve immediately.