Ainsley Harrott served up a tasty Sri Lankan Prawn Curry with Coconut Sambol and Rice on Ainsley’s Fantastic Flavours.

The ingredients for the Sambol are: 2 dried red chillies, deseeded if preferred (or 1-2 tsp dried chilli flakes), sea salt, 60g freshly grated coconut (or desiccated coconut soaked in 2 tbsp cold water) and 1 lime, for squeezing.

For the King Prawn Curry: 400g raw jumbo King/ tiger prawns, deveined, 2 tbsp coconut oil, 10-15 fresh curry leaves, 1 tsp black mustard seeds, 1 large onion, thinly sliced/finely chopped, thumb-sized piece of fresh ginger, grated or chopped, 2-4 long green chillies (according to taste), deseeded if preferred, chopped, 2 cloves of garlic, thinly sliced, 1 tbsp Sri Lankan roasted curry powder, 1 tsp turmeric, handful of coriander, stems finely chopped, and leaves, 100-150ml hot fish stock or water, 1 x 400g tin of coconut milk, 2 tsp tamarind paste, 1 tsp maple syrup or brown sugar and 1 lemon or lime, cut into wedges for squeezing.

See recipes by Ainsley in his book titled: Ainsley’s Good Mood Food available from Amazon now.