Prawn, mango & spring onion pakoras

• gram flour↗140g g

  (see know-how below) or plain flour

• garam masala↗2 tsp tsp
• turmeric↗1 tsp tsp
• green chillies↗3

  deseeded and finely chopped

• small mango↗1

  peeled and chopped

• spring onions↗4

  finely sliced

• bag raw peeled prawn200g g

  chopped

• vegetable oil↗

  for deep frying

• carton coconut cream↗200ml ml
• ginger↗large knob of

  peeled and roughly chopped

• corianderhandful

  leaves

Step-by-step instructions

1. 1

   Tip the flour into a large bowl and stir in the spices and a large pinch of salt. Make a well in the middle, then gradually pour in 100ml water, whisking well until you have a smooth, but very thick batter, similar in consistency to toothpaste. Mix in the mango, spring onion and prawns.

2. 2

   Heat the oil for deep-frying, then drop in spoonfuls of the mix. Fry four at a time for 3-4 mins, until crisp and lightly golden. Drain on kitchen paper and keep warm in a low oven until ready to serve.

3. 3

   For the dip, blend the cream, ginger and coriander together in a food processor until smooth. Check for seasoning, then pour into dipping bowls to serve with the pakoras. The dip can be made up to 2 days ahead and kept in the fridge. Bring back to room temperature before serving.