Best prawn curry

This is another one of my favourite winter recipes. I usually also add calamari to it that I flash fry in a separate pan with a bit of butter- I get the calamari "tubes and tentacles' in a tub from Woolies....Oh and the prawns should also be those yummy vannamei ones...preferably fresh!

What you need...

• 2 red chillies split, cut into quarters lengthways and seeded
• 1 small onion, chopped
• 2.5cm piece of fresh ginger, peeled and chopped
• 1 tbsp vegetable or sunflower oil
• 1 tsp black mustard seeds
• ½ tsp fenugreek seeds
• 14 curry leaves , fresh or dried
• ½ tsp turmeric
• ½ tsp cracked black peppercorns
• 250g vannamei prawns- leave some with their tails on if you like
• 150ml coconut milk 

How to...

1. In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smooth paste - you may need to scrape it down the sides.
2. Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a bit and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.
3. Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything's heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.

(adapted from BBC Good Food)