Keralan prawn curry recipe
 This no-faff curry is a wonder – simply tip the ingredients into a tin, roast and voilà! An aromatic prawn curry with no effort required. 220g/7¾oz cherry tomatoes on the vine, halved1 green pepper, finely sliced1 onion, roughly sliced2cm/¾in fresh root ginger, peeled and grated2 garlic cloves, chopped2 tsp mustard seeds1 tsp freshly ground black pepper1 tsp ground coriander1 heaped tsp ground cumin½ tsp turmeric1 tsp chilli powderfew curry leaves (optional)1 tsp sea salt, plus extra if needed1 tbsp vegetable oil400g tin coconut milk300–350g/10½–12oz raw king prawns100g/3½oz spinach, roughly chopped1 lime, juice only 220g/7¾oz cherry tomatoes on the vine, halved 1 green pepper, finely sliced 1 onion, roughly sliced 2cm/¾in fresh root ginger, peeled and grated 2 garlic cloves, chopped 2 tsp mustard seeds 1 tsp freshly ground black pepper 1 tsp ground coriander 1 heaped tsp ground cumin ½ tsp turmeric 1 tsp chilli powder few curry leaves (optional) 1 tsp sea salt, plus extra if needed 1 tbsp vegetable oil 400g tin coconut milk 300–350g/10½–12oz raw king prawns 100g/3½oz spinach, roughly chopped 1 lime, juice only handful fresh coriander, roughly chopped1 red chilli, finely chopped200g/7oz basmati rice, rinsed and drained well handful fresh coriander, roughly chopped 1 red chilli, finely chopped 200g/7oz basmati rice, rinsed and drained well Method To make the curry, preheat the oven to 200C/180C Fan/Gas 6.Tip the tomatoes on the vines, the green pepper, onion, ginger, garlic, spices, curry leaves (if using), salt and oil into a roasting tin and mix really well to coat everything evenly. Roast for 15–20 minutes (if your oven runs hot and things start to char, rescue them after 15).Fish out the vines, squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9–10 minutes, or until the prawns are pink and just cooked through.Meanwhile, make the rice. Place the rice and 400ml/14fl oz boiling water in a large glass microwave-safe bowl. Cover with a microwave-safe plate that neatly covers the top of the bowl to act as a lid. Microwave on medium power (800W) for 11 minutes. Leave to stand for 10 minutes. Taste and season the curry with the lime juice and more salt if needed. Scatter over the coriander and chilli and serve with the rice alongside. To make the curry, preheat the oven to 200C/180C Fan/Gas 6. To make the curry, preheat the oven to 200C/180C Fan/Gas 6. Tip the tomatoes on the vines, the green pepper, onion, ginger, garlic, spices, curry leaves (if using), salt and oil into a roasting tin and mix really well to coat everything evenly. Roast for 15–20 minutes (if your oven runs hot and things start to char, rescue them after 15). Tip the tomatoes on the vines, the green pepper, onion, ginger, garlic, spices, curry leaves (if using), salt and oil into a roasting tin and mix really well to coat everything evenly. Roast for 15–20 minutes (if your oven runs hot and things start to char, rescue them after 15). Fish out the vines, squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9–10 minutes, or until the prawns are pink and just cooked through. Fish out the vines, squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9–10 minutes, or until the prawns are pink and just cooked through. Meanwhile, make the rice. Place the rice and 400ml/14fl oz boiling water in a large glass microwave-safe bowl. Cover with a microwave-safe plate that neatly covers the top of the bowl to act as a lid. Microwave on medium power (800W) for 11 minutes. Leave to stand for 10 minutes. Meanwhile, make the rice. Place the rice and 400ml/14fl oz boiling water in a large glass microwave-safe bowl. Cover with a microwave-safe plate that neatly covers the top of the bowl to act as a lid. Microwave on medium power (800W) for 11 minutes. Leave to stand for 10 minutes. Taste and season the curry with the lime juice and more salt if needed. Scatter over the coriander and chilli and serve with the rice alongside. Taste and season the curry with the lime juice and more salt if needed. Scatter over the coriander and chilli and serve with the rice alongside. Recipe tips If you prefer a thicker curry, use half the amount of coconut milk or a 200g tin of coconut cream instead. (Don’t make the mistake I have in the past and buy a cardboard packet of creamed coconut – it’s useful only as a cosh or doorstop!)