Keralan prawn curry

1. 1

   To make the curry, preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Tip the tomatoes on the vines, the green pepper, onion, ginger, garlic, spices, curry leaves (if using), salt and oil into a roasting tin and mix really well to coat everything evenly. Roast for 15-20 minutes (if your oven runs hot and things start to char, rescue them after 15).

3. 3

   Fish out the vines, squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9-10 minutes, or until the prawns are pink and just cooked through.

4. 4

   Meanwhile, make the rice. Place the rice and 400ml/14fl oz boiling water in a large glass microwave-safe bowl. Cover with a microwave-safe plate that neatly covers the top of the bowl to act as a lid. Microwave on medium power (800W) for 11 minutes. Leave to stand for 10 minutes.

5. 5

   Taste and season the curry with the lime juice and more salt if needed. Scatter over the coriander and chilli and serve with the rice alongside.

1 serving ≈ 525 g

Nutrition values are estimates. - means data is unavailable.