- To make the curry paste, put all the ingredients into a mini food processor, season with a good pinch of salt and grind to a smooth paste.
- Heat the oil in a large frying pan or skillet over a medium heat, then throw in the mustard seeds. When they start popping after about 30 seconds, add the curry paste and stir-fry for a further 30 seconds until fragrant.
- Pour in the coconut cream and lemon juice and bring to the boil. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes, or until the sauce has reduced and is really thick.
- Add the prawns (jumbo shrimp) and simmer, stirring frequently so they cook evenly, for 5 minutes, or until the prawns have turned pink and are cooked through. Rub the dried curry leaves between your hands so that they break up and scatter over the curry. Mix well and serve immediately with rice.
Fire & Spice by John Gregory-Smith © John Gregory-Smith, 2019 published by Nourish Books. Click here to buy your copy
For the curry paste
1 green chilli, deseeded
1 red onion, roughly chopped
5cm/2in piece root ginger, peeled and roughly chopped
½ tsp turmeric
For the curry
2 tbsp vegetable oil
2 tsp mustard seeds
500ml/17fl oz/2 cups coconut cream
juice of 1 lemon
500g/1lb 2oz raw large king prawns (jumbo shrimp), peeled and deveined
a large pinch of dried curry leaves
rice, to serve