Dean Edwards served up tasty spicy Malaysian prawn curry on today’s episode of Lorraine.

The ingredients: 2 onions, sliced thinly and Oil, for frying.

Spice paste: Thumb-sized piece fresh ginger, peeled, 5 cloves garlic, 1 red chilli, 1 stalk lemongrass, 50g cashew nuts, 2 heaped tbsp tomato puree, 1 tsp fennel seeds, 1 tsp mustard seeds, 1 tsp turmeric and 3 tsp garam masala.

For the curry: 400g can coconut milk, 400ml chicken stock, 600g raw prawns, deveined, 2 large handfuls baby spinach and Lime wedges, to serve.