Ingredients:

Curried Confit Tomatoes:

2x punnets NZ hothouse Manuka cherry tomatoes

4 cloves garlic, peeled & lightly smashed

2 red chillies, left whole

⅓ cup extra virgin olive oil

1 Tbsp maple syrup

½ tsp each cumin seed, black mustard seeds, curry powder, smoked paprika & fenugreek seeds

Lime Yoghurt:

⅔ cup unsweetened Greek yogurt

Zest & juice ½ medium lime

1 clove garlic, minced

1 tsp maple syrup

Charred Prawns:

800g large shell-on black tiger prawns, defrosted

4 sprigs curry leaves, leaves picked

Method:

Preheat your oven to 150°C bake.

Curried confit tomatoes: Combine all ingredients together in a medium cast-iron skillet (or small roasting dish) with ½ tsp table salt and 10 grinds of black pepper. Toss together so that the spices are well distributed. Roast on the lower-middle oven rack for about 1 ½ hours, stirring every 30 minutes until tomatoes are very tender and browned in spots.

Lime Yoghurt: Combine all ingredients together in a small bowl along with a pinch of salt. Set aside to serve.

Prawns: Once tomatoes have finished roasting, cook prawns. Snip the back of the shell on the body of the prawn and peel off the shell, leaving the tail and head of the prawn intact. Season prawns well with salt and pepper. Heat a generous glug of olive oil in a large fry pan on high heat. Arrange prawns in the pan. Cook for about 2 minutes, until browned underneath. Flip the prawns, then add curry leaves to the pan (make sure the curry leaves are touching the hot oil). Cook prawns for a further 2-3 minutes until just cooked through. Give them a toss in the pan to coat the prawns in the curry-leaf-infused oil.

Serve prawns topped with the confit curried tomatoes. Sprinkle curry leaves from the pan on top. Serve yoghurt on the side.

Recipe Credit: Melies Kitchen