28.04.08: Red prawn and mango curry

We don't care if you're tired of it - tuck in your napkin for a spot of Nigella's red prawn and mango curry, or go hungry. If you're very, very good, you can have some of the crispy-leaf salad with sundried tomatoes and Apetina cheese.

HE SAYS: Maybe we are being unimaginative but this dish has yet to become boring. We have been eatin' our fair share of Thai and Indian curries recently and I ain't complaining. This week's version was again top-notch, the consistency was not too soupy and the mango added a perfect note of sweetness. The sundried tomatoes and cheese made the salad nice and tangy, its sharp tastes infused with olive oil goodness.

SHE SAYS: Mmm - easy, yummy, sweet and savoury, with a coconutty rice mix - brown basmatii, wild, and red carmargue - to boot. (Top tip: I always use half the can of coconut milk as cooking liquid for the rice.) The sharp, tangy tomatoes and mild but intensely salty cheese catapulted the salad into the major flavour leagues.