Ingredients

· 140g gram flour or plain flour

· 2 teaspoon garam masala

· 1 teaspoon turmeric

· 3 green chillies, deseeded and finely chopped

· 1 small mango, peeled and chopped

· 4 spring onions, finely sliced

· 200g bag raw peeled prawn, chopped

· Vegetable oil, for deep frying

For the dip

· 200ml carton coconut cream

· Large knob of ginger, peeled and roughly chopped

· Handful coriander leaves

Method

Add flour into a large bowl and stir in the spices and a large pinch of salt. Make a well in the middle, then gradually pour in 100ml water, whisking well until you have a smooth, but very thick batter, similar in consistency to toothpaste. Mix in the mango, spring onion and prawns. Heat the oil for deep-frying, then drop in spoonfuls of the mix. Fry four at a time for three to four minutes, until crisp and lightly golden. Drain on kitchen paper and keep warm in a low oven until ready to serve. For the dip, blend the cream, ginger and coriander together in a food processor until smooth. Check for seasoning, then pour into dipping bowls to serve with the pakoras.