Chris Baber's South Indian prawn and coconut curry

A picture of a curry cooked with prawns, coconut milk and seasonal British asparagus, garnished with sliced limes.

This is how you make Chris Baber's South Indian style coconut and prawn curry - a quick and delicious weeknight dish you can make in 10 minutes!

Ingredients:

  • 1 tbsp black mustard seeds

  • 1 tbsp dried curry leaves

  • 1 green chilli, finely chopped

  • 200g raw king prawns, peeled (supermarket is fine)

  • 1 lemon or lime

  • 1 tsp turmeric

  • 1/2 tsp chilli powder

  • 2 shallots or 1 small onion, finely sliced

  • 4 cloves garlic grated

  • 4cm ginger grated

  • 400ml coconut milk

  • 100g baby plum tomatoes

  • 1 handful asparagus, cut into 2cm pieces

  • 1 small bunch coriander

  • 250g basmati rice

Method:

  • Heat 2 tbsp of coconut oil or cooking oil in a frying pan over a high heat.

  • Add the mustard seeds and curry leaves, and let them sizzle for 30 seconds.

  • Add the shallots, garlic, ginger and chilli with a pinch of salt.

  • Reduce the heat to medium and cook for 2 minutes.

  • Add the prawns cook for 2 minutes - you'll know they're done when they turn pink.

  • Add the turmeric and chilli powder. Cook for 30 seconds.

  • Increase the heat to high. Add the coconut milk. Cook for 2 minutes.

  • Add the tomatoes and asparagus. Cook for 1 minute.

  • Stir in the juice of 1/2 lime and the stir in the the coriander.

  • Serve on rice with a wedge of lime and more coriander to garnish.