Durban prawn curry

Step 1: Pat 1 ⅓ lb raw king prawns dry, toss with ½ tsp ground turmeric and ⅓ tsp salt and keep them covered in the fridge while you make the gravy.

Step 2: Heat 3 tbsp sunflower oil in a wide pan over a medium-high heat. Add 1 tsp black mustard seeds and, when they start to pop, ¼ tsp fenugreek seeds and 20 curry leaves; let them crackle for a few seconds without burning.

Step 3: Add 1 onion and cook over a medium heat until soft and golden.

Step 4: Stir in 4 cloves garlic, 1 tbsp fresh ginger and 2 green chillies for 1 minute, then add 2 tbsp Durban red masala (hot) and 1 tsp ground coriander with a splash of water and stir for 30 seconds.

Step 5: Add 14 oz chopped tomatoes, ½ tsp sugar, ½ cup water and the rest of 0.9 tsp salt. Simmer, stirring now and then, until the gravy is thick and oil starts to separate at the edges.

Step 6: Add the prawns in a single layer and cook, turning once, until they curl and are pink and opaque all the way through, with no grey left in the middle.

Step 7: Take the pan off the heat straight away, stir in 1 tbsp lemon juice and scatter with 3 tbsp fresh coriander. Serve at once.