Ingredients

• 6 green chillies
• 55ml (about ¼ cup) vegetable oil
• 2 tsp. mustard seeds
• 30 fresh curry leaves
• 300g (2 cups) Spanish white onions, sliced (a little chunky is good)
• 15g (1 Tbsp.) garlic paste
• 15g (1 Tbsp.) ginger paste
• 2 tsp. fine sea salt
• 1 tsp. freshly ground black pepper
• 1¼ tsp. ground turmeric
• 25g (¼ cup) fresh root ginger, cut into matchsticks
• 400ml (about 2 cups) coconut milk
• 250ml (about 1 cup) coconut cream
• 24 large prawns
• 300g (about 1 ½ cups) medium tomatoes, cut into small bite-sized wedges
• Lemon wedges, to serve

Instructions

1. Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.
2. Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.
3. Add the onions and sauté lightly for 12–14 minutes, until soft but not coloured.
4. Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.
5. Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
6. While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.
7. Add the prawns and tomatoes to the sauce and simmer gently for a further 5–6 minutes, until the prawns are cooked; do not overcook or they will be tough.
8. Serve scattered with the fried curry leaves, with lemon wedges on the side.