“To make your own hung curd, strain 500g natural yoghurt through a double layer of muslin and leave it to hang for at least 3 to 4 hours, or until drained completely – it’s a simple and easy as that. It will keep happily in the fridge for up to 3 days. ”
Peel and devein the prawns, leaving the tails on, then place in a bowl.
For marinade 1, peel and finely grate the ginger and garlic, then add to the bowl with the chilli powder, lemon juice, mustard oil and a pinch of sea salt. Toss together and marinate in the fridge for at least 1 hour.
Meanwhile, mix all of marinade 2 ingredients together in a bowl with a pinch of salt.
When the time’s up, mix the marinated prawns in marinade 2 and leave while you make the slaw.
Finely shred the cabbage and lettuce, then place in a bowl. Finely slice and add the radishes, then pick, finely chop and add the herb leaves. Grate in the coconut.
Peel and destone the mango half, if needed – put half aside for the chutney, then finely slice the rest and add to the bowl. Squeeze over the lemon juice, drizzle with 3 tablespoons of extra virgin olive oil and toss to coat. Taste and season to perfection.
To make the chutney, toast the cumin seeds for a couple of minutes, then tip into a blender. Peel and add the garlic and ginger, along with the herbs discarding any tough stalks. Deseed and add the chilli, followed by the rest of the chutney ingredients, the reserved mango and a handful of ice cubes, then blitz.
Melt the butter in a large pan over a medium-high heat, add the prawns, and any remaining marinade and fry for 5 minutes, or until the prawns are pink and cooked through, turning regularly.
Serve the sizzling prawns with the chilled mint chutney and the slaw. Delicious served with dollop of raita and poppadoms, if you like.