Saffron and coconut prawns recipe | Gourmet Traveller

Ingredients

• 1.2 kg small Kent pumpkin, cut into 4cm wedges
• 2 tbsp coconut oil, melted, plus extra for drizzling
• 1 brown onion, thinly sliced
• 5 small green chillies, bruised
• ½ tsp saffron threads
• 3 tomatoes (220gm each), finely chopped
• 2 400gm cans coconut milk
• 4 coriander roots, bruised
• Juice of 2 limes
• 30 large king prawns, peeled, deveined, heads removed and tails intact
• Fried curry leaves, to serve
• Charred small red chillies, to serve
• Flatbreads, to serve
• Paste
• 4 garlic cloves
• 40 gm ginger (5cm piece), chopped
• 1 tbsp yellow mustard seeds, toasted
• 1 tbsp cumin seeds
• 2 tsp chilli, ground
• 1 tsp ground turmeric