Nani Mummy’s Prawn Karahi

Those prawns were cooked straight away. I still believe seafood should be cooked as soon as possible, so it retains the flavour of the ocean. When we got home, I was given the messy task of shelling and deveining them. The shells slipped off easily, but I held my breath as I pulled out the slimy gunk from the insides of the prawns. I couldn’t help feeling that I was being given the dirty work.

‘Why can’t I learn how to cook them instead?’ I asked.

‘You are learning,’ she said. ‘Each step is part of the recipe, including buying and even peeling the prawns. Next time you’ll know how to cook them without my help.’