Andaman coconut prawn curry

Step 1: Toss 1 ⅛ lb large raw prawns with 0.25 tsp of ¾ tsp ground turmeric and a pinch of 1 tsp salt and keep them in the fridge.

Step 2: Heat 3 tbsp mustard oil in a wide pan over a medium-high heat until it just starts to smoke, then take it off the heat for 1 minute. Return to a medium heat and sear the prawns for 1 minute on each side until they turn pink outside. Lift them out; they will finish cooking in the sauce.

Step 3: In the same oil, fry 2 bay leaves, 1 cinnamon stick, 3 green cardamom pods and 3 cloves for 20 seconds. Add 2 onions and fry for 8–10 minutes, stirring, until it turns light brown and smells sweet.

Step 4: Add 1 tbsp ginger paste, the rest of the turmeric, 1 tsp Kashmiri chilli powder and 1 tsp ground cumin with 2 tbsp water and fry for 2 minutes until oil separates.

Step 5: Pour in 1 ¾ cups coconut milk, add 3 green chillies, ½ tsp sugar and the remaining salt and simmer gently for 5 minutes until slightly thickened.

Step 6: Return the prawns and simmer for 3–4 minutes until they are pink and opaque all the way through. Common mistake: adding the prawns at the start of the simmer — by the time the sauce is ready they are tough.

Step 7: Sprinkle with ½ tsp garam masala, rest for 2 minutes and serve with rice and 1 lime.