Enjoy this warming, aromatic prawn curry with a chopped Indian salad of Persimon®, cucumber, avocado, coriander and green chilli.

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 2

Ingredients

• 30g butter
• 1 large onion, chopped
• 1tsp chopped fresh green chilli
• 2 garlic cloves, crushed
• 1tsp ground cumin
• 2tsp ground coriander
• 1tsp ground turmeric
• 1tsp black mustard seeds
• 400ml reduced fat coconut milk
• 300g cooked, peeled king prawns, thawed if frozen
• 1tbsp chopped fresh coriander, plus sprigs to garnish
• Basmati rice, to serve

Persimon Kachumber:

• 1 Spanish Persimon®, finely chopped
• ¼ cucumber, finely chopped
• 1 small ripe avocado, halved, peeled, pitted and chopped
• 1 green chilli, deseeded and finely chopped
• 2tbsp chopped fresh coriander
• 1tbsp lime juice
• Salt and freshly ground black pepper

Method

1. First, make the Persimon® kachumber by mixing all the ingredients together. Cover and set aside for the flavours to mingle.
2. Heat the butter in a large frying pan or wok. Add the onion, chilli and garlic and cook gently for 3-4 minutes until soft and golden.
3. Stir in the ground cumin, coriander, turmeric and mustard seeds and cook for a few seconds, then add the coconut milk and 3tbsp water. Heat until simmering, then cook over a gentle heat for 10 minutes.
4. Tip in the prawns and cook for 2-3 more minutes. Season and serve with basmati rice, garnished with coriander sprigs, with the kachumber on the side.

Cook’s tip: For a quick chicken curry, use 300g cooked chicken chunks instead of the prawns.