Benjy's recipe for spiced prawns changes according to his whim, and the flavour does change from day to day, but this is the recipe, almost as he gave it to me. Serves 4 as a starter

For the masala:

2 medium sized, fairly hot red chillies
2 cloves garlic, peeled
a thumb-sized lump of fresh ginger, peeled
6 black peppercorns, coarsely ground
2 tsps cumin seed
half tsp ground turmeric
1 tsp coriander seeds, crushed
50g creamed coconut
water or natural yoghurt to mix
500g large, juicy prawns (shelled)
to serve - a little chopped coriander leaves and some wedges of lime

Slice the chillies in half, scraping out the seeds if you want a milder spice mixture. Put the chillies into a blender or food processor with the garlic, the ginger thinly sliced, the peppercorns, cumin seed, turmeric, coriander seed and creamed coconut. Blitz to a thick mush, adding a little water or yoghurt until you have a loose paste. Scrape into a medium sized bowl.

Rinse and dry the prawns then toss them in the masala paste and set aside for an hour or so. During this time the prawns will take up some of the flavours from the masala. Get an overhead grill hot. Thread the prawns, three or four at a time, onto skewers, a bit messy this, but it makes the prawns much easier to turn. Cook them under the grill for a couple of minutes or so each side, until they are sizzling and fully opaque. A little browning here and there will be a good thing.

Serve them, with a little chopped coriander leaves and lime juice.

· This recipe originally appeared as part of this article.