Bengali Prawn Curry

Modified this from Gordon Ramsay's new book Gordan's Great Escape.

500gms Peeled and deveined prawns
Marinate in 1tsp salt and 1 tsp ground tumeric

Peel and chop roughly 1 onion, 2 garlic cloves, 2 green chillies and about 2cms of ginger. Blend into a smooth paste by adding a little water and using a blender.

Heat some bran oil in a fry pan and toast 2tsp mustard seeds, 1 tsp chilli powder, 2 whole cloves, 1 cinnamon stick and 2 bay leaves.

When the seeds start to crackle  add in the curry paste and stir often for about 15 minutes.

Add in 400gms of coconut cream and bring to the simmer then add the prawns and cook until the prawns are cooked through.

Serve on basmarti rice with Indian chutneys.