Step 1

Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.

Step 2

Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.

Step 3

Add the onions and sauté lightly for 12–14 minutes, until soft but not coloured.

Step 4

Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.

Step 5

Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.

Step 6

While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.

Step 7

Add the prawns and tomatoes to the sauce and simmer gently for a further 5–6 minutes, until the prawns are cooked; do not overcook or they will be tough.

Step 8

Serve scattered with the fried curry leaves, with lemon wedges on the side.