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Prawn and mango pepper pots

This type of coconut seafood curry is served on Brazil’s tropical Bahia coast. It’s great for feeding hungry hordes. From: goodhousekeeping.co.uk

1 tbsp sunflower oil
1 yellow and 1 orange pepper, chopped
3 cloves garlic, crushed
1 tbsp tomato paste
1 tbsp paprika
1 tsp chilli flakes
400ml (14 fl oz) can coconut milk
250ml (9 fl oz) chicken stock
juice of 2 limes
350g (12oz) sweet potato, peeled and diced - buy it pre-diced, if you wish
350g (12oz) frozen king prawns
1 ripe mango, peeled and sliced into bite-sized pieces
chopped coriander, to serve
tortilla chips, to serve

Heat the oil in a large, heavy-based frying pan or wok. Add the peppers and fry for 5min until beginning to soften. Add the garlic, tomato paste, paprika and chilli flakes for another min until fragrant.

Add the coconut milk, chicken stock and lime juice, and bring to the boil. Tip in the sweet potato cubes and simmer for 15min until the potato is tender.

Add the prawns and mango and simmer for a further 2min, until the prawns are cooked through. To serve, scatter over the coriander and scoop the curry into cups with tortilla chips alongside.