John Gregory-Smith served up a tasty Alleppy Prawn Curry on Sunday Brunch.

2 tbsp vegetable oil, 2 tsp mustard seeds, 500ml coconut cream, Juice of 1 lemon, 500g raw large king prawns, peeled and deveined and A large pinch of dried curry leaves.

For the curry paste: 1 green chilli, deseeded, 1 red onion, roughly chopped, 5cm piece root ginger, peeled and roughly chopped, 1.2 tsp turmeric and Sea salt.

To serve: rice, raita and colouful chopped salad.

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