Rukmini Iyer served up a tasty one-pot Kerala prawn curry with spinach, cherry tomaotes and coconut milk on Saturday Kitchen.

The ingredients are: 220g cherry tomatoes on the vine, halved, 1 green pepper, finely sliced, 1 onion, roughly sliced, 2cm fresh root ginger, peeled and grated, 2 garlic cloves, chopped, 2 tsp mustard seeds, 1 tsp freshly ground black pepper, 1 tsp ground coriander, 1 heaped tsp ground cumin, ½ tsp turmeric, 1 tsp chilli powder, few curry leaves (optional), 1 tsp sea salt, plus extra if needed, 1 tbsp vegetable oil, 400g tin coconut milk, 300–350g raw king prawns, 100g spinach, roughly chopped and 1 lime, juice only.

To serve: handful fresh coriander, roughly chopped, 1 red chilli, finely chopped and 200g basmati rice, rinsed and drained well.

See recipes by Rukmini in her book titled: The Roasting Tin Around the World: Global One Dish Dinners available from Amazon now.