Instructions: Peel and devein the prawns, leaving the tails intact. Put them in a bowl, add the lemon juice, then toss together and leave them for 5 minutes. Rinse the prawns under running cold water and pat dry with paper towels.

Heat the oil in a karhai or heavy-based frying pan and fry the onion until lightly browned. Add the turmeric, cinnamon, cloves, cardamom, bay leaves, ginger and garlic, and fry for 1 minute. Add the chilli powder, creamed coconut or coconut milk, and salt, to taste, and slowly bring to the boil. Reduce the heat and simmer for 2 minutes.

Add the prawns, return to the boil, then reduce the heat and simmer for 5 minutes, or until the prawns are cooked through and the sauce is thick.

Coconut Milk and Coconut Cream
Makes 125 ml coconut cream and 250 ml coconut milk

"Coconut milk is not the liquid which is found inside the coconut, which is the juice or water, but is made by soaking the grated coconut flesh in water and then squeezing it. The first soaking and squeezing gives a thicker milk, sometimes called cream."

1 quantity grated coconut (from one coconut). Mix the grated coconut with 125 ml hot water and leave to steep for 5 minutes. Pour the mixture through a sieve that is lined with muslin, then gather the muslin into a ball and squeeze out any extra liquid. This will make a thick coconut milk. Repeat the process with another 250 ml water to make thinner coconut milk.

"This coconut-flavored prawn curry is a speciality of Bengal.

Traditionally, the prawns are cooked inside a partially matured coconut. Care should be taken not to overcook the prawns or they will become rubbery."

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