Prawn Curry

1. Heat 1/2 cup oil in a medium curry pot over medium heat.
2. Add 2 finely sliced onions and cook until softened and nicely browned. Don’t rush this part, as the onions add a lot of flavour to the curry.
3. Add 2 tbsp ground garlic and cook for 1 minute, stirring so it doesn’t catch.
4. Add 1 tbsp turmeric powder, 2 tbsp dhania masala, 1 tsp chili powder and salt to taste. Stir everything together and cook for about 2 minutes.
5. Add 4 liquidised ripe tomatoes and cook uncovered until the excess liquid has cooked away and the tomato mixture thickens. This can take around 8 to 12 minutes, depending on how juicy your tomatoes are.
6. Add 1.1 lb (1/2 kg) peeled and deveined prawns and 2 finely chopped green chilies. Stir gently to coat the prawns in the sauce.
7. Cook the prawns for about 5 to 7 minutes, or just until they’re opaque and cooked through.
8. Don’t cook them for 15 minutes, as they can turn rubbery.
9. Stir in 1 tsp garam masala and 1/4 cup finely chopped fresh dhania. Taste and adjust the salt or chili if needed. Serve hot.

Coconut Moong Dhal

1. Heat 6 tbsp oil in a medium pot over medium heat.
2. Add 1 1/2 finely chopped large onions and cook until softened.
3. Add 1 cup washed and drained moong dhal and stir well.
4. Add 1/4 cup water and cook gently until the dhal softens. If the water disappears before the dhal is tender, add a small splash more water as needed. The exact amount will depend on how quickly your dhal cooks.
5. Once the dhal is tender and most of the water has cooked away, add 1 can coconut milk, 250 ml milk, 1/2 tsp turmeric powder and salt to taste.
6. Bring the mixture to a gentle simmer and cook until the dhal thickens. Stir it now and then, and don’t let it boil hard for too long. You want it creamy and spoonable, not dry and stodgy.
7. Taste and adjust the salt before serving.

Radish, Spinach and Carrot Coconut Sauce

1. Heat 2 tbsp oil in a medium pot over medium heat.
2. Add 1 finely chopped onion and sauté until softened.
3. Add 3 sliced carrots and cook for 5 minutes, stirring occasionally.
4. Add 3 cups finely sliced radishes, 1/4 tsp turmeric powder, and salt to taste.
5. Stir well and cook for another 5 minutes. Don’t add water at this stage. The vegetables will release some moisture as they cook.
6. Add 1 packet baby spinach and cook until just wilted.
7. Pour in 1 can coconut milk and add 1/4 cup finely chopped fresh dhania.
8. Stir gently and cook for about 3 minutes, just until everything is hot and the sauce has come together.
9. Taste and adjust the salt. Serve immediately with the prawn curry and moong dhal.

Serve

1. Serve the dhal first, then pile on the prawns and vegetables, with plenty of coconut sauce making its way around the plate
2. Perfect with warm roti, naan or steamed rice