* 300g linguine pasta
* 200g sugar snap peas, trimmed
* 2 tbsp corn or vegetable oil
* 1 tsp black mustard seeds
* 12–15 curry leaves
* 2 large garlic cloves, finely chopped
* 1 large red chilli, seeded and finely chopped
* 1 large onion, finely chopped
* 1 tsp salt
* ½ tsp sugar
* 1½ tsp red chilli powder
* 2 tomatoes, finely chopped
* 2.5cm piece of ginger, finely chopped
* 1 tbsp kokum or tamarind (optional)
* 60ml coconut milk
* 500g raw king prawns, peeled (if peeling them yourself, you will need to start with approximately 750g)
* a handful of basil leaves
* ½ tsp cracked black pepper
* ½ tsp dried red chilli flakes
* sea salt flakes (optional)
1. Cook the pasta in a pan of boiling water, according to the instructions on the pack. Add the sugar snap peas for the last minute or so of cooking time. Drain and reserve.
2. Meanwhile, heat the oil in a wok or large frying pan, add the mustard seeds and curry leaves and allow to crackle and pop. Toss in the garlic and chopped red chilli and cook over a fairly high heat for about 30 seconds without letting the garlic brown.
3. Once the garlic has softened, add the onion and sauté over a high heat for five minutes or so until the onions start to change colour.
4. Add the salt, sugar and chilli powder, stir to mix well, then add the tomatoes and cook for another four to five minutes until the moisture is absorbed and mixture starts to turn glossy.
5. Add the ginger, kokum or tamarind, if using, and the coconut milk and mix well. Tip in the prawns and cook over a high heat, stirring frequently, for about three to four minutes until they turn translucent and pink.
6. Toss the pasta and sugar snaps into the prawn mixture. Tear in the basil leaves, stir, and season with pepper and chilli flakes.
7. Check the seasoning; if adding salt, use sea salt flakes.
Spice at Home by Vivek Singh, published by Absolute Press, £25.00, Hardback, Photography © Lara Holmes