Ingredients.

2 tbsp coconut oil

Approx. 400g (raw) king prawns, frozen/fresh both fine

1 tin coconut milk

1 red pepper

200g tenderstem broccoli

5-8 curry leaves

3-4 tbsp tamarind paste

Handful of fresh coriander

Curry Paste:

1 large white onion

4 garlic cloves

Thumb-sized piece of ginger

1 red chilli

1 tsp salt

Spices:

1 tbsp garam masala

1 tsp turmeric

1 tsp ground coriander

½ tsp ground black pepper

To Serve: (optional)

Rice, naan, coriander, chilli

Equipment.

a ‘bin bowl’ for rubbish

sharp knife & chopping board

large saucepan

blender/nutribullet

small plate/bowl

colander

Method.

1. Prepare the rice/naan according to your chosen method

2. If using frozen prawns, empty them into a sieve or colander and run them under tepid water for a minute, then leave them to defrost until needed (Ignore this step if using fresh prawns)

3. Make the curry paste: place all the ingredients into a blender to a paste. Add a splash of water if needed

4. Add the paste to a saucepan with the coconut oil and cook on medium for around 15mins

5. Meanwhile, prepare the remaining ingredients: measure the spices out onto a small plate/bowl, cut the pepper into small chunks, cut the broccoli stems in half lengthways then into 3cm pieces, chop the coriander, open the coconut milk

6. Add the spices to the paste and fry for 1-2 mins

7. Add the remaining ingredients to the pan (apart from the prawns & coriander) and simmer for around 10mins, or until the broccoli & pepper are al-dente

8. Finally, add the prawns and coriander and simmer for about 3mins or until just cooked

9. Serve with rice/naan and top with your chosen toppings. Enjoy!