Coconut Beef Curry, Prawns & Garlic Rice

• Meanwhile, thinly slice cucumber into half-moons. • Grate carrot (see ingredients). • Finely chop coriander (reserve some for garnish). • In a medium bowl, combine cucumber, carrot and coriander. Add a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper and stir to combine. • In a second medium bowl, combine beef strips, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to bowl. • In the same pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, until browned and cooked through, 1-2 minutes. Transfer to a bowl. • Return frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend and remaining garlic until fragrant, 1 minute. • Add coconut milk and a splash of water, then bring to the boil. Reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes. • Return cooked beef (and any resting juices) and prawns and stir to combine. Season to taste.