Spicy Prawn Curry

Spicy with lots of layers of flavor. Bright yet cosy, this is the kind of dish I crave most in the first chilly weeks of spring. While I love prawns in this, the sauce is flexible and I think well suited to a variety of proteins. Some fried tofu, lentils, white fish, or chicken would all be well at home in this dish. If have your mise en place situated before you start it's a breezy 30 minutes to dinner.

1 medium onion

2 small green chilies

2 tbsp coconut oil or neutral vegetable oil

2 inches fresh ginger, grated

3 garlic cloves, grated

1 tsp ground coriander

1 tsp ground cardamom

1 tsp cayenne

1 1/2 tsp ground cumin

1 tbsp tomato paste

Coconut milk

1 tsp salt

Juice of ½ a lime

225g (8oz) large prawns

Handful chopped coriander leaves to garnish (optional)

Lime wedges to serve

Rice to serve

Serves 2

1. Using a food processor make a paste with the onion and chilies and set aside.

2. Set a wide skillet or pot over medium low heat and add the oil.

3. While the oil is heating up add the garlic and ginger, stirring frequently for 2-3 minutes. You may reduce the heat as you do not want the garlic to brown.

4. Add the spices and cook for another minute, stirring frequently.

5. Add the tomato paste and cook for another minute.

6. Add the onion and chili paste and cook down for 5 minutes.

7. Raise the heat to medium and add in the coconut milk, salt, and lime and gently simmer for 5 minutes. Taste and adjust salt and cayenne if needed.

8. Place the prawns in the sauce and continue to simmer for 8 minutes. Serve over rice and garnish with coriander and more lime if desired.