A creamy and coconut curry with the sweetness of Mango.

• 1 tbsp coconut oil
• 1 onion
• 30g sliced ginger, skin on
• 3 garlic cloves left whole and peeled
• 10 cloves
• 10 curry leaves
• 1 tsp fenugreek seeds
• 1 tbsp mustard seeds
• 1 red birds eye chilli
• ½ tsp tamarind paste
• 1 tbsp curry powder
• sea salt
• 2 tomatoes, diced
• 1 tin coconut milk 400ml
• 2 tbsp desiccated coconut
• ½ mango, diced
• 1 tbsp runny honey
• 25g baby spinach
• 250g king prawns
• 20g coriander, chopped

• Making the paste is easy, no chopping or fine dicing. Heat the coconut oil in a frying pan. Add half the onion, roughly chopped. Add the ginger, garlic, cloves, curry leaves, fenugreek seeds, chilli; all whole.
• Fry until onions are soft.
• Place into a hand blender or smoothie maker. Add the tamarind and curry powder. Season with salt.
• Blend until it becomes a smooth paste.
• Slice the remaining onion. Add a little more coconut oil to the pan and fry the sliced onions until soft.
• Add the paste, cook for a few minutes.
• Add the tomatoes and stir through.
• Add the coconut milk. pour a little water to the blender to get all remaining paste scrapings and pour into the pan.
• Stir, then add the desiccated coconut, the mango and honey.
• Mix well, let this bubble for 5-10 minutes.
• taste for seasoning, you may need to add a little more salt.
• Add the spinach and prawns.
• Stir, and cook for another 5 minutes then add the coriander. Stir through then serve.