Spicy prawn curry with quick pilau rice

To make the curry, heat the oil in a large pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger and chilli and cook for 1 minute more.

Stir in the turmeric, cumin, coriander and chilli powder and cook for 30 seconds. Add the cherry tomatoes and cook until they burst, about 5 minutes.

Pour in the coconut milk and bring to a simmer. Add the prawns and cook until pink and cooked through, about 5 minutes. Stir in the coriander.

Meanwhile, to make the pilau rice, heat the oil in a saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.

Stir in the rice and cook for 1 minute more. Add the chicken stock, cumin seeds, cardamom pods and bay leaf. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes, or until the rice is cooked and the liquid has been absorbed.

Fluff the rice with a fork and serve with the prawn curry.