A mouthwateringly moreish dinner beautifully paired with Almenkerk’s off-dry and fruity Lace Sauvignon Blanc.  Get the curry on the go early on… the longer it gently simmers, the better.  Leftovers make for a very enjoyable lunch; heat gently on the stove, or simply snaffle straight from the fridge!


1 Tbsp butter
Glug olive oil
2 Tbsp curry powder (we used a blend of rogan josh, turmeric and masala)
1 onion, chopped
250g cherry tomatoes on the vine, halved
1 can coconut milk
1 Tbsp fennel seeds
black pepper


Heat butter and olive oil in a large saucepan on a medium heat.
Add chopped onion and cook until onion has turned glassy.
Turn heat down slightly, and stir curry powder and fennel seeds into onions. Allow to simmer and infuse for a few minutes.
Turn heat back up to medium, and add tomatoes. Cook until the tomatoes start releasing their liquid.
Add coconut cream, reduce heat to low, and allow to gently simmer.
Put prawns into a colander in the sink, and blanch by pouring hot water over them.
Drain well and add to the simmering curry.
Keeping the heat on low, allow to simmer and reduce.  This is when the flavours get to know each other, so give them time.
When the curry has reached the flavour and thickness you enjoy, shout ‘suppertime!’  😉
Serve on a bed of basmati rice topped with a healthy handful of coriander, and freshly heated naan bread.

Optional extra: roughly chop cashew nuts and toast with desiccated coconut; put on the table alongside the salt and pepper.