Normally, seafood and cheese is a bit of an odd combination, but this works just brilliantly. You can, of course, leave out the prawns if you fancy the veggie option. We serve it with naan or Chapatis or steamed rice. We were incredibly impressed by the chefs of Rajasthan. It’s quite a meaty culture, they love lamb, venison and goat; but we also came across some lovely vegetarian recipes. They can do some wonderful things with panir, the soft tight Indian cheese, almost flavourless in itself, which takes on all sorts of fantastic flavours; it absolutely transforms in this recipe into gorgeous crunchy nuggets. This is quite a spicy recipe, but feel free to adjust the chopped chillies and chilli powder. Mango powder, or amchoor, is splendid stuff. It really makes this dish, giving it a rich fruity, zesty flavour. You need to use it sparingly, though. It lasts for ages and is available in all good Indian markets, such as the ones in Tooting, south London

2 tbsps tomato puree

1.5 tsp garam masala

1 tsp chilli powder

1 tsp ground coriander

2 tsps amchoor (mango powder)

1 tsp salt

12 raw prawns, peeled

175g paneer, cut into half inch cubes

300ml coconut milk (made with coconut powder and water)

25g melted butter

2 fresh large red chillies, chopped

3 tbsps chopped fresh coriander

• Mix together the tomato puree, garam masala, chilli powder, salt, mango powder and ground coriander with a tablespoon or 2 of the coconut milk. Set aside

• Fry the paneer in the butter until golden brown, remove with a slotted spoon, drain on kitchen towels, and set aside

• Pour the spice mixture into the buttery pan and stir fry for a minute

• Add the paneer and prawns and cook for 5 minutes, stirring occasionally

• Add the chillies and half the coriander and the rest of the coconut milk.

• Heat through for 3 or 4 minutes, and served sprinkled with chopped fresh coriander