South Indian Coconut Prawn Curry Pasta

Finely chop the onion, grate the garlic and ginger, slit the green chillies in half, halve the cherry tomatoes and chop the coriander. Set everything aside.

Heat the coconut oil in a large pan over a medium heat. Add the mustard seeds and let them crackle. Add the cumin seeds, chopped onion, lemongrass and curry leaves. Cook for 5-7 mins until the onion is soft and translucent.

Meanwhile, peel and devein the prawns by cutting a small incision down the back and removing the grit line with a fork.

Add the garlic and ginger to the pan and cook for 2-3 mins until fragrant. Add the prawns, turmeric and a pinch of salt, then cook for 30 seconds before adding the coconut milk. Simmer the sauce for 3 mins, then remove the prawns with a slotted spoon. Set the sauce aside while you cook the pasta.

Cook the pasta in a large pot of salted water until al dente. Using tongs, transfer the cooked pasta to the curry sauce and heat over a medium-high heat for 3-4 mins. Return the prawns to the pan along with the green chillies, tomatoes and fish sauce. Squeeze in the lime juice. Cook for a final 3 mins, ensuring the prawns are fully cooked through and the pasta has absorbed most of the curry sauce.

Finish with the chopped coriander and chilli oil, just before serving.