Etti masala

This dish is especially good with a cold glass of beer.

Serves 2-4

Preparation time: 15 minutes, plus marinating

Cooking time: 15 minutes

Juice of 1 lime

1tbsp each ground turmeric and coriander

1tsp freshly ground black pepper 12 raw jumbo king prawns, in their shells

11/2tbsp coconut oil

1 small onion, finely chopped 5 garlic cloves, very finely chopped

10 curry leaves, plus 6 extra leaves to garnish

11/2tbsp rapeseed oil

1tsp green peppercorns, to garnish 1 In a bowl, mix together the lime juice, ground turmeric, ground coriander, black pepper and a pinch of salt. Add the prawns and turn to coat thoroughly, then cover and set aside to marinate for 15min.

2 Heat the coconut oil in a non-stick frying pan over a high heat. Once melted, cook the onion with a pinch of salt for about 5min until soft and lightly caramelised. Add the garlic and 10 of the curry leaves and cook for 2min until golden.

3 Add the marinated prawns and gently fry for 5min until the mix is a little dry and the prawns get a nice colour on them. Remove the prawns from the pan and keep warm. Quickly heat the rapeseed oil in the hot pan and fry the remaining curry leaves until crispy.

4 Serve the prawns hot, sprinkled with the green peppercorns and fried curry leaves.