Keralan king prawn and coconut curry:

500g king prawns – shelled and deveined
1 white onion
175ml coconut cream
1/2 tsp ground turmeric
1 tsp chilli powder
1 cinnamon stick
6 whole cardamom pods, lightly crushed so they split open
3 grated garlic cloves
2.5cm/1in piece of ginger, grated
fresh coriander
1 red pepper
A handful of trimmed green beans
A handful of spinach
4 curry leaves
1 lemon
Salt and pepper
Brown basmatic rice to serve/brown naan breads/chapattis
curry1Method: The most fiddly bit is shelling and deveining the prawns so it’s best to get this out of the way first. I know some people are a bit squeamish about this but if you just do it fast and don’t think about what the vein is, then you’ll be fine! Once the prawns are all naked and clean, give them a good dousing in lemon juice to marinate and put them aside. Now grate the garlic cloves and ginger and chop the onion into small cubey pieces. Then heat a splash of oil in a big dish and add the onion for 2-3 minutes until it is softened. Then add the turmeric, cardamom pods and chilli powder and cook for a further 1-2 minutes. Stir in the cinnamon stick, garlic, curry leaves and ginger and cook for 1-2 minutes. Add the chopped red pepper and beans at this point too. Then blend the coconut cream and coriander in a food processor to make a nice, green mess and add this to the pan. Let it simmer gently then stir in the marinated prawns (they may have turned a bit white where the lemon has ‘cooked’ them) and add some salt and pepper. Finally add the spinach and cook until wilted and well mixed in. Add some coriander and you’re done.Serve this beautiful colourful dish with some brown rice/chapattis/naan bread or whatever you fancy!P.S. Thank you to Fish Universe in Tooting for the delicious prawns!

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