Marinate the prawns in turmeric and a pinch of salt.

Heat some coconut oil over medium heat. Add the cinnamon stick and fenugreek seeds and fry for 15 seconds.

Then add the shallots and fry for a couple of minutes until softened. You don’t want them to brown in this recipe so it's all pretty quick!

Add the garlic and cook for another minute, before adding the curry leaves and pandan leaves.

After 15-20 seconds add the tomatoes and cook till they break down, 2-3 mins.

Now add the dried spices and cook for 30 seconds. Turn the heat down and add the prawns, green mango and chilli. Cook for 3 mins, add the coconut milk and cook for another 2-3 minutes until the prawns are fully cooked through.

Taste and add more salt if you like.

Garnish with some chilli oil and fried curry leaves and enjoy with some simple steamed basmati rice.