Ingredients

• 2 tbsp sunflower oil
• 1 onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 25g/1oz fresh root ginger
• peeled and finely chopped
• 2 long green chillies
• deseeded and finely chopped
• 2 tsp garam masala
• 1 tsp hot chilli powder
• 1 tsp ground turmeric
• 4 fresh ripe tomatoes
• roughly chopped
• 1 tsp tamarind paste
• 2 tsp runny honey
• 400g/14oz large raw tiger or king prawns
• peeled and deveined
• 4 tbsp desiccated coconut
• small bunch fresh coriander
• leaves roughly chopped
• 550g/1lb 4oz white basmati rice
• 2 tbsp sunflower oil
• 1 tsp black mustard seeds
• 1 tsp ground turmeric
• ¼ tsp asafoetida
• 1 tsp urid dal (optional)
• ½ onion
• very finely chopped
• 1 long green chilli
• deseeded and finely chopped
• 10g/1/3oz fresh root ginger
• peeled and finely chopped
• 10 fresh curry leaves
• 50g/1¾oz unsalted peanuts
• roasted
• 50g/1¾oz unsalted cashew nuts
• roasted
• 1 lemon
• juice and zest of ½
• sea salt and freshly ground black pepper

Directions

• Bring a large saucepan of salted water to the boil and cook the rice according to packet instructions. Strain and rinse with cold water then set aside to cool.
• To make the curry
• heat the oil in a large
• non-stick frying pan and gently fry the onion for 5 minutes
• until softened. Add the garlic
• ginger and chillies and cook for a further 2 minutes
• stirring constantly.
• Sprinkle over the garam masala
• chilli powder and turmeric and cook for 30 seconds
• stirring so the spices don’t burn. Tip the tomatoes into the pan and stir in the tamarind paste
• honey and 50ml/2fl oz cold water. Simmer for 10 minutes until the tomatoes have softened and the sauce has thickened
• stirring regularly.
• Stir in the coconut and prawns and cook for 2–3 minutes
• stirring constantly
• until the prawns are pink and cooked through.
• To make the rice
• heat the oil in a large
• non-stick frying pan or wok over a medium heat. Add the mustard seeds
• turmeric
• asafoetida
• and the urad dal
• if using. Fry for 1 minute
• stirring constantly
• until the mustard seeds begin to pop.
• Add the onion
• chilli
• ginger
• curry leaves and nuts and stir-fry for a further 2–3 minutes until the onion has softened. Tip the rice into the pan and stir-fry for 3–4 minutes until piping hot. Pour over the lemon juice and stir in the zest. Toss together and season with salt and pepper
• if necessary.
• Sprinkle the curry with coriander and serve with the rice.