Remove the heads and shells from the prawns, keeping the tail shell on if you like – I do. Heat a saucepan and add a tablespoon of the oil, then add the prawn shells, ginger and 2 of the garlic cloves, and fry over a high heat, stirring all the time until the shells turn red. Add
Heat a wide pan and add the remaining oil, the onion and the spices. Fry over a moderate heat until the onion colours, then add the remaining garlic, chilli, parsnip and the lemon zest, and sauté for 3 minutes, stirring often. Add 300ml water and bring to the boil, then mix in the aubergine and plantain, and strain the prawn stock over the vegetables. Bring to the boil, then cook at a rapid simmer until the parsnip is cooked (the plantain should be ready at the same time).
Taste and adjust the seasoning, if necessary. Then add the prawns to the curry and cook for around 2 minutes, when they should just be done. Mix in the mint and parsley and it’s ready to serve.
© 2007 Peter Gordon. All rights reserved.