Growing up my mum would treat us to prawn curry and rotli very rarely. I would delight in the robust flavours of all the different spices that would make my mouth burn.

I would also fight with my brother on the regular for more prawns and would often win. I can neither confirm or deny if the fight was fair.

So I decided to tap into my East London roots and make a healthy, colourful dish that sings of satisfaction minus the rotli. My dish can comfortably feed four and is accompanied by a simple salad.

Ingredients

Spray and Cook/oil

1 large onion

1 garlic clove

2 tbs lemon juice

1 tsp sumac powder (omit if you don’t have this)

1 tsp garam masala

1 tbsp dried chillie flakes

1 tsp tumeric

1 kg prawns (medium)

1 tin of reduced fat coconut cream

1 tbsp of gluten-free flour (I get mine from Woolies, but you can use oat flour)

Method

1. Fry onion in a pan with some olive oil

2. Add garlic, ginger, and spices to your pan

3. After about a minute, add lemon juice and prawns

4. When the prawns change colour, add coconut cream immediately and flour

5. Simmer for 10 minutes and the gravy will thicken.

6. Season with salt and pepper.

Sweet Potato Mash

1. Boil one sweet potato,

2. Mash, add salt, pepper and a 1/4 cup of milk.

3. Mix well