A curry bursting with spice, flavour and succulent seafood, Willibald Reinbacher’s prawn curry is ideal for a heartwarming dish. Serves 4 Ingredients 12 giant prawns, peeled 1 tablespoon turmeric powder 1 tablespoon coriander poweder 1 teaspoon cumin powder 4 tablespoons coconut oil Half teaspoon mustard seeds 3 grams curry leaves 100 grams red onion, chopped 30 grams garlic, chopped 30 grams ginger, chopped 1 teaspoon red chilli powder 100 grams tomato, diced 400ml coconut cream Method 1 Mix the turmeric, coriander and cumin in a small bowl. Season the prawns with salt and a little of the spice mix. 2 Heat three tablespoons of the coconut oil in a wok or a saucepan and fry the prawns for one minute. Remove the prawns from the pan and set aside. 3 Add the remaining coconut oil, and when heated, fry the mustard seeds until they pop, which releases their flavour. Add the curry leaves, onion, garlic and ginger and stir-fry gently. Add the remaining spice mixture and chilli powder and stir-fry for another minute. 4 Add the tomato and keep stirring until it becomes a paste. 5 Add the coconut cream and simmer for 10 minutes. Finally, return the prawns to the curry and cook until they are done. 6 Garnish with fried chillies. Recipe courtesy of Willibald Reinbacher’s and his new Aquacasia book. Find out more here.