Kerala-Inspired Prawn Curry

Thinly slice the banana shallots. Cut the ginger into matchsticks. Mince the garlic. Thinly slice the green chilli. Finely chop the tomatoes.

Melt 2 tbsp coconut oil in a medium saucepan over medium heat. Add the mustard seeds and fenugreek seeds and cook for 1 minute.

Add the shallots and curry leaves and cook until the shallots have softened, around 5 mins.

Add the garlic, ginger and green chillies and cook for 1 minute then add the Kashmiri chilli powder, ground turmeric and ground coriander and cook for 30 seconds. This will help prevent the spices from burning.

Wash the rice then top it up with water, and put it on in a pot on the hob with the lid on for 10 minutes until fluffy.

Add in the tomatoes, 150ml water and tamarind paste and season with salt and pepper. Stir to combine, cover and simmer over a low heat for 10 mins. You should end up with quite a thick curry.

Stir in the prawns, cover and simmer over a low heat until they’re cooked through, 3 to 5 mins.

Meanwhile, heat 1 tbsp coconut oil in a small frying pan. Add the mustard seeds and cook for 1 minute then add the curry leaves and cook until beginning to crisp.

Pour the mustard seeds and curry leaves over the curry, then tear over the coriander.

Serve with a generous bowl of rice.