Indulgent and extravagant prawn curry

But worth it

• 1 kg of big prawns (that’s shrimp for my US/Oz readers) that have 30-40 per kg, heads and shell on

  • an alternative can be shell-on uncooked lobster tail - 3 for 2 people if you have an appetite like mine, cut into chunks about 3/4” thick

• 2 tins coconut milk

• sea salt

• turmeric powder - 2 to 4 teaspoons

• lemon juice (bottled is fine)

• cracked black pepper

• chilli oil (optional, use the normal stir fry oil you have if not available)

• mustard oil (optional, use the normal stir fry oil you have if not available)

• mustard seeds

• cumin seeds

• thinly sliced garlic

• red onions, cut down middle from top to bottom then thinly sliced top to bottom

• fresh chillies - stalk removed cut in half lengthways (or more if long), seeds removed if you like it milder

1. remove the heads from the prawns (freeze and make stock when you have enough if you want to be frugal), remove shell but leave the tail and 1 section to grip when eating, remove any black digestive tract

2. put 1 tin of coconut milk in a bowl, add a good squeeze of lemon juice, some sea salt and whisk in half the turmeric

3. add the prawns and marinade for 30 mins turning every now and again to make sure they all get covered all over

4. heat the chilli oil in a wok or large frying pan

5. add the prawns in batches and briefly stir-fry until just taking colour and where the edges are from the digestive tract removal are begin to char as colour equals flavour

6. keep the prawns warm

7. wipe wok clean

8. heat the mustard oil

9. add the mustard seeds and cumin seeds and fry until the mustard seeds start to pop - you will know they have believe me

   1. Mrs Awkward has trained me to use a spatter guard for cooking like this, saves a lot of mess https://www.procook.co.uk/product/procook-splatter-guard-29cm?fo_c=1344&fo_k=a1c7b53b6eb173923a61dfdfe7b86412&fo_s=binggb&fo_oid=4523&msclkid=6c28d471d4e81b73c511b0716e037709&utm_source=bing&utm_medium=cpc&utm_campaign=Bing_Shopping_22&utm_term=4583451683258047&utm_content=feedoptimise%20%2F%20Kitchenware%20-%20Storage%20Boxes

10. turn down the heat a bit then add the garlic, onion and chillies, cook until onions soft and garlic is going a bit crispy and light brown

11. add the second tin of coconut milk, the leftover marinade, the remaining turmeric, another squeeze of lemon juice, more sea salt and the black pepper

12. bring to the boil them simmer and thicken to how you like it stirring frequently

13. add the prawns (or lobster) to the pan and heat gently until fully cooked

14. serve with plain white rice, poppadums, bread to dunk (naan, paratha, whatever you have) and lots of napkins

15. use your fingers as required, make a mess it’s OK

16. and as Mrs Awkward says “No green shit on top! When will chefs ever learn? They spoil the food and waste money! Stop the green shit! and more bread to dunk”

Enjoy - and don’t forget the wine for the chef while cooking in honour of Keith Floyd or Nigella as she knocks back quite a bit in her shows.