Prawn Masala with Curry Leaves and Mustard Seeds

• 1 medium Yellow onion
• 3 medium Tomato, ripe
• 4 cloves Garlic
• 20 g Ginger root, firm
• 1 piece Green chili pepper
• 2 tbsp Sunflower oil
• 1 tsp Mustard seeds
• 12 leaves Fresh curry leaf
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground turmeric
• 250 ml Coconut milk
• 350 g Prawns, raw, peeled

1. Finely chop the onion and dice the tomatoes. Crush the garlic and finely grate the ginger. Slice the green chilli (remove the seeds for less heat).
2. Heat the sunflower oil in a large frying pan over medium heat. Add the mustard seeds and cook for 30 to 60 seconds until they start to pop, then add the curry leaves and stir for 10 seconds until fragrant.
3. Add the onion and cook for 6 to 8 minutes, stirring, until softened and lightly golden. Stir in the garlic, ginger and green chilli and cook for 1 minute.
4. Stir in the ground cumin, ground coriander and ground turmeric and cook for 30 seconds. Add the tomatoes and cook for 4 to 5 minutes until broken down and jammy, scraping the base of the pan as needed.
5. Pour in the coconut milk and bring to a gentle simmer. Add the prawns and cook for 3 to 4 minutes, stirring once or twice, until pink and just cooked through. Serve straight away while hot.

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