A simple but mouthwatering dish taken from Anjum’s New Indian cook book by Anjum Anand picked up in 2020 from a local charity shop.

Recipe – 2 tbsp of coconut oil, 8 cardamom pods, 5 cloves, small piece of cinnamon, 1 onion diced, garlic and ginger paste 2 tbsp, 1/2 tsp chilli powder, 1/2 turmeric, 1 tbsp coriander powder, salt to taste, 2 tomatoes quartered, 2 /3 green chillies left whole, 12 curry leaves, 300ml coconut milk, 400g of raw prawns, 1/2 tsp of tamarind paste and a touch of water.

Heat the coconut oil in a pan and add the whole spices until they are popping.

Add the diced onion and colour for 8/10 minutes.

Add the garlic and ginger paste along with the the chilli powder, turmeric, salt, tomatoes whole green chillies and 50ml of water and infuse and cook for 15 minutes.

Add the curry leaves, coconut milk & 100ml of water and bring to the boil and simmer for 5 minutes.

Bit of a cheffy thing but I always slice down the back of the prawns as they curl up and open up when cooking….similar to butterflying.

Add your prawns and cook for a further 3/5 minutes.

Serve with fluffy rice.

To finish your dish stir in the tamarind paste and get stuck in ❤️❤️❤️