Recipes

Chosen from The Settler's Cookbook by Yasmin Alibhai-Brown. Serve with chapattis and Yasmin's Spinach Dhal.

Serves 4

    1lb large frozen or fresh peeled prawns
    1 tsp each crushed garlic and ginger
    4 spring onions
    Chopped fresh coriander
    1 tsp garam masala
    3 tbsp tomato puree
    1 thinly sliced hot red chilli
    Juice of half a lime
    Salt to taste
    3 tbsp creme fraiche
    1 tbsp vegetable oil

Method

Heat oil in a frying pan. Add chilli and spring onions and fry for two minutes. Add tomato puree, garlic and ginger; cook and stir for three to four minutes. Add prawns and cook from raw for five minutes or for a couple of minutes if already cooked.

Add lime, coriander, creme fraiche and garam masala, let it all bubble a little, serve and eat immediately.