Prawns curry with coconut milk

Ingredients:

• 2 onions sliced
• thumb-size piece fresh root ginger grated
• 4 garlic cloves crushed
• 2 tbsp sunflower oil
• ½ tsp turmeric
• 1 tbsp ground coriander
• 1 cup chopped tomatoes in rich juice
• 100g creamed coconutchopped
• 1 tbsp mango chutney
• 1 green chilli halved, deseeded and sliced at an angle
• 3 x 200g bags large raw peeled prawnsthawed if frozen, drained
• handful chopped coriander
• juice 1 lemon
• 1 large green pepper quartered, deseeded and sliced at an angle

Method:

• Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
• Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
• Stir in the prawns and cook for a few mins more until they turn pink – take care not to overcook them or they’ll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.