Parsnip, plantain, aubergine and prawn curry

By making the stock from the prawn shells, you add a delicious extra layer of flavour. If you’re vegetarian, simply omit the prawns and use vegetable stock, and perhaps some shiitake mushrooms. If you can’t find whole raw prawns, and you have to add ready-cooked prawns, then make the curry with a good fish or vegetable stock. Serve it with steamed rice or egg noodles. Make sure you use a ripe plantain – it will look like a large rotten banana but will taste great. If the skin isn’t beginnin