South Indian coconut & prawn curry

• large onion↗1

  quartered

• ginger↗0.5 thumb-sized piece

  (no need to peel)

• garlic cloves↗4
• tomatoes↗4

  2 halved, 2 cut into wedges

• rapeseed oil↗2 tsp tsp
• cinnamon stick↗½
• black mustard seeds½ tsp tsp
• cloves↗3
• cardamom pods↗seeds from 4

  seeds from 4, crushed

• ground turmeric↗½ tsp tsp
• ground coriander↗1 tsp tsp
• fresh or dried curry leaves10
• fish stock cube↗½
• creamed coconut↗15g g

  chopped

• red chilli↗1

  halved, deseeded and sliced or diced

• pack raw, shelled king prawns↗150g
• skinless cod↗140g

  cut in half, then halve again to make chunky strips

Step-by-step instructions

1. 1

   Put the onion, ginger, garlic and the halved tomatoes in a food processor with 50ml water and blitz to a smooth purée. You may need to scrape down the inside of the food processor a couple of times. Heat the oil in a large, deep non-stick frying pan, pour in the purée, cover with a lid and cook for 10 mins.

2. 2

   Add the 1/2 cinnamon stick, mustard seeds, cloves, cardamom, turmeric, coriander and curry leaves, and cook for a few mins, stirring. Pour in 300ml water with the stock cube, coconut and chilli, then leave to simmer for 10 mins more. Taste to ensure that the onion is fully cooked – if not, it is worth cooking for another 5 mins.

3. 3

   Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).