You’ll Need
For the Curry Sauce
1 tbsp ghee or vegetable oil
1 small onion, very finely diced
20g fresh ginger, finely grated
2 garlic cloves, finely grated
4 green cardamom pods, lightly crushed
1 small cinnamon stick
2 cloves
1/2 tsp ground turmeric
1/2 tsp mild chilli powder
400ml coconut milk
1 tsp soft brown sugar
1 tsp sea salt
For the Prawns
650g raw shell-on king prawns, deveined
1/2 tsp ground turmeric
1 tsp vegetable oil
2 green chillies, slit lengthways
Small handful coriander
Optional but dangerous
Steamed basmati rice
Lime wedges
Crispy onions
Method
Mix the ghee, onion, ginger, garlic, cardamom, cinnamon and cloves in a deep heatproof dish.
Air fry at 180°C for 6 minutes, stirring twice.
Stir in the turmeric, chilli powder, coconut milk, sugar and salt.
Air fry at 180°C for 10 minutes, stirring halfway, until fragrant and slightly reduced.
Toss the prawns with the extra turmeric and oil.
Stir the prawns and green chillies into the hot sauce.
Air fry at 185°C for 5-7 minutes, stirring once.
Check the prawns are opaque and piping hot, then remove the whole spices.
Finish with coriander and serve with basmati rice.