¼ tsp salt
½ tsp turmeric
500g peeled and cooked small prawns
1 tsp peeled and roughly chopped root ginger
2 garlic cloves, roughly chopped
1 small onion, roughly chopped
3 tbsp groundnut oil
1 bay leaf (optional)
¼ tsp chilli powder
200ml coconut milk
Pinch of garam masala (optional)

Sprinkle the salt and turmeric over the prawns and set aside. Blitz the ginger, garlic, and onion into a coarse paste in a blender. Heat the oil in a large heavy-based pan or wok and tip in the prawns. Fry over a medium heat for 5 minutes. Remove the prawns with a slotted spoon and set aside. Place the bay leaf, if using, in the pan and allow it to sizzle. Add the ginger paste and fry for 6-8 minutes over a medium heat.

Mix in the chilli powder, then stir in the fried prawns followed by the coconut milk. Allow it cook for a minute until piping hot – do not let it boil – then mix in the garam masala, if using, and remove from the heat.

If you like more sauce, add 200ml boiling water and gently simmer for 3-4 minutes to thicken. Serve hot with naan breads or plain basmati rice.