- 2 onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- thumb-size piece fresh root ginger, grated
- 4 garlic cloves, crushed
- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tbsp ground coriander
- 400ml can chopped tomatoes in rich juice
- 100g creamed coconut, chopped
- 1 tbsp mango chutney
- 1 green chilli, halved, deseeded and sliced at an angle
- 3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- handful chopped coriander
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 large green pepper, quartered, deseeded and sliced at an angle
Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
Stir in the prawns and cook for a few mins more until they turn pink – take care not to overcook them or they’ll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.