Kerala prawn curry

Serves 2-3, 10mins prep, 30mins cook

Ingredients

220g cherry tomatoes
1 green pepper, finely sliced
1 onion, roughly sliced
2cm fresh ginger, grated
2 tsps mustard seeds
1 tsp freshly ground black pepper
1 tsp ground coriander
1 heaped tsp grond cumin
half tsp ground tumeric
1 tsp ground chilli
A few curry leaves (optional)
1 tsp sea salt
1 tbsp oil
400g tin of coconut milk
300-350g raw king prawns (defrosted)
100g spinach, roughly chopped
1 lime, juice only
handful of fresh coriander (to serve)
1 red chilli, finely chopped (to serve)

Method

Preheat the oven to 180c fan/200c/gas 6

Top the tomatoes, green pepper, onion, ginger, all the spices, salt and oil into a roasting tin and mix really well to coat everything evenly.

Transfer the tin to the oven and roast for 15-20 minutes

Squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9 - 10 minutes, or until the prawns are pink and just cooked through.

Taste and season with the lime juice and more salt as needed, scatter over the coriander and chopped chilli to taste and serve with flatbreads or white basmati rice.