I recently had a craving for some prawns, but rather than my usual go-to of cooking them in garlic butter and slinging them down my neck with bread (which is also delicious) I decided to whip up a quick prawn curry instead. It's not as complicated as you might think. This prawn curry uses very few spices, and comes together really quick so is ideal for a weeknight dinner after work. The addition of coconut milk, makes this prawn curry silky smooth and creamy as well. Give it a bash!

To make my coconut prawn curry you will need:

Serves 2 people with rice

• 300g of king prawns

• 1/2 tsp of turmeric

• 1/2 tsp of chilli powder

• 2 tsp of garam masala

• 1 tsp of yellow mustard seeds

• 1/2 tsp of ground cumin

• 3 green cardamom pods

• 1/2 a large red onion (plus a little for garnish)

• 1 cube of frozen ginger garlic paste (or 2 tsp if using fresh or jarred)

• 200ml of coconut milk (not cream)

• 2 small green chilli's

• A small handful of fresh coriander

• About 2 tbsp of ghee or veg oil

Salt to taste Serve the prawn curry with rice, roti or both!