Sri Lankan-style prawn & red lentil broth

Heat the oil in a medium saucepan over a low heat and add the onion, lemongrass, garlic, black peppercorns and salt to season. Cover and cook for 10-12 minutes until the onion has softened. Stir in the curry paste and cook for 1 minute more.

Pare a strip of zest from the lime, then add to the pan with the tomatoes, lentils, stock and sugar and bring the broth to a boil over a medium heat. Reduce the heat to low and simmer, half covered, for 15-20 minutes, until the lentils are soft. Discard the lemongrass stalks and lime zest strip.

Add enough lime juice to sharpen the broth – aim for a sweet-sour flavour. Stir in the prawns, heat through gently until piping hot, then add the coriander and serve.