Prawn Curry

Prawn Curry Serves 2 Preparation Time: 45 minutes Cooking Time: 30 mins

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Ingredients • 200g prawns or white fish • 1 dessert spoon turmeric powder • 1/2 tsp coriander powder • 1/2 tsp cumin powder • 1/4 tsp chilli powder • 2cm piece of fresh ginger • 1 clove garlic • 1/2 red onion, finely chopped • 1 tbsp vegetable oil • 200g chopped tomatoes • 1/2 can coconut milk • Juice and zest of 1/2 lemon • 1/2 cinnamon stick • 1 dessert spoon curry leaves (fresh or dried) • Grated nutmeg • Chopped fresh coriander

Method 1. Put the turmeric, cumin, coriander and chilli powder into a bowl. Peel and grate the ginger, peel and chop the garlic. Add to the spices and add a little water to form a paste.

2. Finely chop the onions. Put vegetable oil in a wok or saucepan, add the onions and fry them until they turn light brown and then add the salt.

3. Stir in the spice mix, cook for a couple of minutes. Add a little more water if the paste is sticking. Add the chopped tomatoes and cook for a couple more minutes.

4. Add the lemon juice, cinnamon stick and curry leaves.

5. Add the coconut milk and let the sauce simmer for about 30 minutes, stirring intermittently.

6. Finally add the raw prawns or fish and cook until the prawns turn pink and the fish is cooked. This will only take a few minutes.

7. Once the curry is ready add the lemon zest, grated nutmeg and coriander leaves.

Serve immediately with Basmati rice, green beans and potatoes with cumin.

Basmati Rice

Method 1. For 2 people you'll need one small mug of rice. Put it in a saucepan and cover with cold water. Let it sit for 10 mins and then drain and rinse again. This will get rid of the starch from the rice.

2. When you're ready to cook the rice, add twice the amount of cold water to rice, salt and sunflower oil.

3. Bring to the boil on the hob, uncovered. Once it is bubbling, turn the heat down, cover and simmer until all of the water has been absorbed and the rice is cooked and fluffy.

Green beans with potatoes and cumin

Ingredients 75g fresh green beans 2 medium potatoes, peeled and diced 2 tbsp vegetable oil 1/2 tsp salt 1/4 tsp sugar Turmeric, coriander powder, red chilli powder and garam masala to taste.

Method 1.

Trim the beans and cut them into 1" lengths. Blanch the beans by dropping them into a pan of boiling hot water and boiling rapidly for 2-3 minutes or until they are just tender. Drain immediately in a colander and rinse under cold water, running water. Set aside.

2. Put the oil in a large frying pan and set over a medium-heat. When hot put in the cumin seeds. As soon as they begin to pop add the diced potato. Fry for a few minutes then cover and let them cook through. Keep checking that they don't stick.

3. Add the beans to the potatoes and then add the salt and spices.

4. Optional: sprinkle with desiccated coconut and lemon juice just before serving.