This was one of my mum’s favourite prawn curries before she became vegetarian – a lovely, lightly spiced dish of prawns cooked in coconut milk; my grandmother would always have it made for her on visits home. This is my version of a classic Bengali recipe by Pragya Sundari Devi, known as Kolkata’s Mrs Beeton. In her cookbook, published in the early 20th century, she wrote definitive versions of Bengali classics as well as Victorian recipes of the time, like mockturtle soup. I love this as it takes just minutes to put together – perfect served on a weeknight with buttery white rice alongside.