Ingredients

• 4 Madagascan prawns
• butterflied
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 50ml/2fl oz sunflower oil
• 1 small onion
• finely chopped
• 1 tsp black mustard seeds
• 1 tsp turmeric
• 1 stick cinnamon
• broken up
• 3 garlic cloves
• chopped
• 1 red chilli
• seeds removed and finely chopped
• 1 mango
• finely diced
• 100g/3½oz fresh coconut
• grated
• 400ml/14fl oz coconut milk
• 4 tsp tamarind paste
• 50g/1¾oz baby spinach
• ½ bunch fresh mint
• 1 lime
• juice only
• 25ml/1fl oz olive oil

Directions

• For the prawns
• preheat the grill to high and place the prawns on a baking tray.
• Heat a small frying pan and add the cumin and coriander seeds and cook until they start to pop. Remove from the pan
• transfer to a pestle and mortar and pound the seeds to a coarse powder.
• In a large pan
• heat the sunflower oil. When hot add the onions and fry for 4-5 minutes
• or until deeply golden-brown. Add all the spices
• garlic
• chilli
• mango
• fresh coconut and cook for 2- 3 minutes.
• Spoon some of the spice mixture into the centre of the prawns and grill for 3 minutes.
• To make the sauce
• in a clean pan add the rest of the spice mixture and the coconut milk and bring to the boil
• then add the tamarind paste and simmer for 1-2 minutes.
• To make the spinach salad
• place the spinach and mint leaves in a large bowl. Put the lime juice and oil in a small bowl and whisk
• then pour over the salad.
• Serve the prawns on a serving plate with the salad alongside and pour over the sauce.