Bengali prawn curry

Ingredients

• 400g large raw prawns, shell on
• 1/2 tsp ground turmeric
• Sea salt
• 2 onions, finely chopped
• 2cm ginger, finely chopped
• 3 garlic cloves, crushed
• 2 green chillies, chopped
• 2 tbsp vegetable oil
• 2 tsp mustard seeds
• 1/2 tsp hot chilli powder
• 2 whole cloves
• 4 green cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 1 whole dried chilli
• 400ml coconut milk
• 1 tbsp fresh coriander, chopped

Method

1. Shell and devein the prawns, leaving the tails on, if you like.
2. Place them in a bowl with the turmeric and a pinch of salt. Mix well, then leave to marinade for 20 mins.
3. Meanwhile, put the onions, ginger, garlic and chillies into a food processor with 2 tablespoons of water and blend to a fine paste.
4. Het the oil in a large pan. Add the mustard seeds, chilli powder, cloves, cardamom, cinnamon, bay leaves and whole chilli. Fry for a couple of minutes until the spices become fragrant and the mustard seeds begin to pop.
5. Add the paste and fry over a low heat for 12-15 minutes, stirring frequently.
6. Add the coconut milk and bring to a simmer over a low heat.
7. Add the prawns and simmer for 2-3 minutes, until they are opaque and just cooked through.
8. Add the coriander, stir through and serve with rice of choice.