1 tablespoon chopped coriander leaves, to garnish (optional)
naan bread, to serve
1 tablespoon sunflower oil
175 g (6 oz) cooked peeled king prawns
1 teaspoon ready-minced garlic
1/2 teaspoon cayenne pepper
Place the coconut milk, yogurt, cucumber and mint into a large jug and mix well, then season with plenty of pepper. Pour into 2 serving bowls.
Heat the oil in a frying pan until smoking. Toss the prawns with the garlic and cayenne pepper, then carefully tip into the hot oil and cook over a high heat for 2–3 minutes until golden in places and sizzling.
Divide the prawns between the serving bowls, sprinkle with coriander, if liked, and serve immediately with naan bread.