Serves 2

Prawn and coconut balti

1 large onion, sliced
1 tbsp groundnut oil
Small piece of ginger, peeled and grated
1 Large garlic clove, crushed
1 tbsp Paprika
½ tsp Turmeric
½ tsp Cumin (ground)
½ tsp Ground coriander
1 tsp Chilli powder
Salt to taste
5 ripe tomatoes, skinned, deseeded and chopped
165ml (¼ pint) coconut milk
340g (12 oz) raw king prawns
Fresh chopped coriander (a handful)
Juice of a lime, plus an extra lime to serve in wedges

In a saucepan, gently soften the onion with in the oil for a few minutes, along with the ginger and garlic. Turn up the heat and allow the onion to brown slightly. Add the paprika, turmeric, cumin, ground coriander, chilli powder and tomatoes, and cook down until you have a sauce. Add the coconut milk and very gently simmer for 10 minutes; check the seasoning. Add the prawns and lime juice, cook for 5 minutes and check the seasoning again. To serve, sprinkle the fresh chopped coriander over the top, and add a couple of lime wedges on the side.