A fragrant South Indian-style curry packed with juicy prawns and tempered coconut milk, best served with idiyappam (stringhoppers) or steamed rice.

Serves 4

Ingredients

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

To Serve:

• Lemon wedges