Prawns

Coastal curry, no coastline required.

There's a particular kind of prawn curry that only shows up in homes near the water, tangy, deep red, built on onion and tomato that's been cooked down slow, with tamarind and vinegar doing the work of cutting through the richness. That's what this base is. We've simmered it the long way so you don't have to, no standing over a pot for an hour, no guessing if the masala's balanced. Add fresh prawns, let it come together for 10 minutes, and you've got a curry that tastes like it took all afternoon.

Why you'll love it

• Tamarind and vinegar for that authentic coastal tang
• No marination needed, just cook and serve
• Consistent restaurant-style taste, every single time

Serves: 3-4 | Cook time: 10 mins | Pairs with: Roti, Rice