Indian Coconut Prawn Curry

Prepare the Indian Curry Paste (above) in a bowl large enough to fit the prawns. Remove 3 tablespoons of the paste and set aside — this is for the sauce. Add the prawns and ½ tsp cooking salt to the remaining paste and toss well to coat using a rubber spatula.

Cook prawns — Melt the coconut oil in a large non-stick frying pan over high heat. Working quickly, place half the prawns in the pan in a single layer. Cook for 1 minute, then turn and cook the other side for 1 minute. Don’t cook them all the way through — they will finish cooking in the sauce. Transfer to a plate and repeat with the remaining prawns. Reserve the bowl with the curry paste still in it.

Curry sauce — Remove the pan from the stove to cool, then return to medium heat. Add the reserved 3 tablespoons of curry paste, the tomato passata, coconut milk, water, sugar and ¾ tsp salt. Scrape any residual curry paste out of the prawn bowl and add it to the pan. Stir, bring to a gentle simmer, then cook for 3 minutes or until the sauce thickens to a syrupy consistency. Add the ghee and stir until it melts.

Finish and serve — Add the prawns, including any juices pooled on the plate, and toss to coat in the sauce. Cook for 2 minutes or until the prawns are cooked through. Transfer to a serving bowl and serve over basmati rice, sprinkled with coriander if desired.