Ingredients

• 2 red chillies
• deseeded if you want less heat
• roughly chopped
• 2-3 large
• juicy garlic cloves
• roughly chopped
• fresh root ginger
• peeled and cut into about 8 coin-shaped pieces
• sprinkling of whole black peppercorns
• good shake each of cumin seeds and coriander seeds
• good sprinkling of ground turmeric
• handful fresh coriander
• handful fresh mint
• sachet of creamed coconut
• or half a block of creamed coconut
• grated
• couple of handfuls of raw peeled tiger prawns
• handful each of fresh mint and coriander
• roughly chopped (reserve a few extra mint leaves for garnish)
• 1 lime
• zest only
• good dollop or two plain yoghurt

Directions

• To make the spice paste
• place the chillies
• garlic
• ginger
• peppercorns
• cumin and coriander seeds and turmeric into a food processor and blend until roughly chopped. Add the fresh coriander and mint along with the creamed coconut and blend again to form a smooth paste that still has a little texture.
• The paste will be quite thick at this point
• so add just enough water so that it will coat the prawns. Toss the spice paste and prawns together in a bowl. You can leave to marinate overnight
• covered with cling film in the fridge
• if you wish.
• Heat a griddle pan until searingly hot. Meanwhile
• making the dressing. Add the mint and coriander to a bowl with the lime zest (alternatively you could try using the zest of a lemon for the citrus note)
• then stir through the yoghurt.
• Place the prawns onto the hot griddle pan and cook for 2-3 minutes on each side
• until opaque and pink in colour.
• Serve these immediately with the dressing and the reserved mint leaves. This spice paste is very versatile and can be used with chicken or fish.