Red prawn and mango curry, with poori, chutney and pickle

Ingredients

For the spicy mango chutney

• 1 tbsp sunflower oil

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 2 red chillies, thinly sliced

• 1 tbsp grated root ginger

• 1 large orange, grated zest and juice

• 1 lime, juice only

• 1 tbsp malt vinegar

• 2 tbsp tomato ketchup

• 3 tbsp clear honey

• 1 ripe mango, peeled and grated

• 1 sprig coriander, to garnish

For the pickle

• 2 garlic cloves, finely chopped

• 2 red chillies, finely chopped

• 2 lemongrass sticks, tough outer leaves removed, tender part finely chopped

• 5 tbsp rice vinegar

• 3 tbsp clear honey

• 1 tbsp fish sauce

• 1 small cucumber, finely shredded

• 2 carrots, finely shredded

• 2 spring onions, finely shredded

• 1 tsp sesame seeds, to garnish

For the curry paste

• 1 red onion, chopped

• 1 garlic clove, chopped

• 1 tbsp chopped root ginger

• 1 red bird's eye chilli, seeds removed, chopped

• 1 lemongrass stalk, chopped

• 50g/2oz ground almonds

• 1 tbsp tamarind paste

• 2 tbsp paprika

• 1 ½ tsp turmeric

• 2 tbsp sunflower oil

For the curry

• 2 tbsp vegetable oil

• 5 tbsp coconut milk

• 275ml/10fl oz chicken stock

• 1 small butternut squash, peeled, seeds removed, cut into small cubes

• 300g/10½oz sweet potato, peeled and cut into small cubes

• 200g/7oz raw king prawns, peeled and de-veined

• 2 tbsp lime juice

• 2 tsp fish sauce

• 1 small ripe mango, peeled and sliced

• 4 tbsp chopped coriander, to garnish

For the poori

• 200g/7oz chapati flour

• ¼ tsp salt

• vegetable oil, for deep frying