Preparation time: 15 minutes
Cooking time: 40 minutes
Serves 4 (generously)
300g red or tiger prawns, uncooked and deveined
2 teaspoons ground turmeric
1 large butternut squash, peeled, seeds removed and cubed
2 large mangoes, peeled, stoned and cubed
3 shallots, peeled and sliced
4 cloves of garlic, peeled and smashed
1 hunk of ginger, peeled and finely grated
2 tablespoons coconut oil
freshly ground black pepper
1 teaspoon dried chilli flakes
1 teaspoon coriander seeds, slightly crushed
1 teaspoon ground cumin
4 teaspoons tamarind paste
400ml coconut milk
fresh coriander, to serve
fresh coconut flesh, grated, to serve (optional)
steamed rice, to serve
Preheat the oven to 200°C/Gas Mark 6.
Wash the prawns, dry slightly then sprinkle with the turmeric. Toss to give each prawn a beautiful golden coating.
Put the squash, mango, shallots, garlic and ginger into a baking tray with 1 tablespoon coconut oil, season with black pepper and roast for around 30 minutes, until tender.
Fry the turmeric-coated prawns in the remaining coconut oil, along with the remaining spices (not the tamarind paste), until the prawns are just cooked. Set aside.
Place the roasted vegetables in a frying pan, add the tamarind paste, cooked prawns and their juices, and the coconut milk. Stir and heat gently.
Scatter with ripped coriander leaves and, for a delicious crunch, freshly grated coconut flesh. Serve with steamed rice.
'Nourishment is my passion': Simon Gale interview
Simon's Breakfast or Anytime Shakshuka recipe