Suck out the brains prawn curry with home-made chappathis

Craving satisfied.

Now that I no longer feel like curry I can start thinking about other foods. Or can I? This was so amazing I think I could eat it every night of the week.

Please leave the brains in your prawns when you cook them. Then when you eat them (with your hands) rip off the head and suck out all the sweet prawny goodness.

Thank you Jamie Oliver - I love this curry.

You only need half the sauce to serve four people. Freeze the rest for another day.

Feel free to substitute grilled chicken or fish or vegies for the prawns. But please try the prawns as they are seriously good. And make sure you suck out the brains.
3 tbsp olive oil

2 tsp brown mustard seeds

1 tsp fenugreek seeds

3 long green chillies, seeds removed and finely sliced

2 thumb sized pieces of ginger, chopped roughly

1 handful of fresh curry leaves (now plant a curry tree - you won't regret it)

3 onions, whizzed in the blender until roughly chopped

2 tsp ground turmeric

1 tsp chilli powder

6 very ripe delicious tomatoes, whizzed in the same blender until roughly chopped

400mL coconut milk

16 very delicious fresh tiger prawns, unpeeled

Serves 4

Put the oil in a large pan over high heat and then pour in the mustard seeds. When they start to pop add the chillies, ginger, fenugreek and curry leaves. There will be some spluttering and spitting. Fry for 2-3 minutes or until deliciously fragrant.

Add the chopped onion and cook for 4-5 minutes or until starting to go golden. Add in the turmeric and chilli powder and fry for a minute. Now add the tomatoes and coconut milk. Simmer for 10-15 minutes or until a nice thick consistency, like thickened cream.

In a separate pan heat a tbsp oil. When very hot add the prawns. Cook for 1-2 mins on each side or until coloured. Pour over half the hot curry sauce (freeze the rest for another day). Put a lid on it, make sure it is simmering and cook for 2-3 minutes or until the prawns are just cooked.

Serve on a plate with chappathis. Do not give people a fork - give them a finger bowl instead.

Chappathi

This is a rough recipe. You really need to do it by feel.

1 tbsp olive oil

Generous pinch of salt

~1 1/2 cups flour

Warm water

In a bowl mix the olive oil, salt and flour. Gradually add warm water and mix with your hands until you get a soft dough. Knead gently for 2 mins.

Preaheat a dry pan over high heat (or bbq or grill pan). Rip off walnut sized pieces of dough and roll until nice and thin and vaguely circular. Place into the hot pan. Cook until bubbled up and starting to blacken slightly. Turn once and cook second side until blackening. Remove from heat and if you are feeling indulgent butter generously.

No excuse for not making these - everyone has flour, water, salt and oil in their house.