Pol Sambol Prawn Aglio e Olio (Sri Lankan × Italian)

Method

1. Make the pol sambol first. Finely chop the red onion and pound it in a mortar with the chilli powder, Maldive fish and salt into a moist red paste, then add the coconut and rub it in with your fingertips until evenly coloured. Squeeze in the juice of half the lime, mix and set aside.

   Add in this stepRed onion 20 gChilli powder (or cayenne) ½ tspMaldive fish flakes (or bonito flakes) 1½ tspSalt (for the sambol) ¼ tspGrated coconut (fresh or frozen) 60 gLime ¼

2. Bring the pasta water and coarse salt to the boil in a 20 cm pot on high heat. When it's at a rolling boil, add the spaghetti and cook for 9 min (1 minute less than the packet says). Scoop out a cup of pasta water before draining.

   Add in this stepWater for the pasta 2½ LCoarse salt (for the pasta water) 1½ tspSpaghetti 200 g

   high heat

3. While the pasta cooks, put the olive oil and thinly sliced garlic in a large 26 cm frying pan and warm on medium-low heat for 3 min, until the garlic is pale gold. Add the curry leaves and chilli flakes and let them sizzle for 20 seconds. Brown garlic turns bitter, so watch the heat.

   Add in this stepExtra virgin olive oil 3 tbspGarlic cloves 4Fresh curry leaves 8Chilli flakes ½ tsp

   medium-low heat

4. Add the prawns, turn the heat up to medium-high heat and cook for 3 min. They are done when pink and curled into a loose C; any longer and they turn rubbery.

   Add in this stepPrawns, peeled and deveined 160 g

   medium-high heat

5. Add the drained spaghetti and 3 or 4 tablespoons of pasta water and toss vigorously on medium heat for 1 min, until the oil and water come together and the pasta looks glossy. Add a splash more pasta water if it seems dry.

   medium heat

6. Turn off the heat, add two thirds of the pol sambol and toss quickly. Plate, top with the remaining sambol and the coriander, and serve with the rest of the lime cut into wedges. The sambol goes in last because heat dulls its freshness.

   Add in this stepFresh coriander 5 gLime ¼