Bengali prawn curry

Method

1. Heat the oil in a karahi or large frying pan (see Knowhow) over a low-medium heat. When hot, add the prawns and cook for a minute or so on each side until they turn pink. Remove and set aside.
2. Drizzle a little more oil into the pan, if needed, then add the mustard seeds. Take care as the oil can spit as the seeds burst. Stir in the bay leaves.
3. Add the onion, garlic and ginger to the pan and gently cook, stirring occasionally, for 5 minutes or until they begin to turn golden.
4. Stir in the turmeric, chilli, cumin and coriander, then season with the salt and sugar. Stir in the chopped tomatoes.
5. Add the boiling water and desiccated coconut to the curry, then bring to the boil, gently stirring. Add the cooked prawns, gently spooning over the sauce to cover, then simmer for a few minutes to warm through. Taste and season if necessary.
6. Sprinkle over the garam masala, if using, give the curry a quick stir, then serve immediately with steamed basmati rice or Indian flatbreads.