King Prawn & Coconut Curry Recipe

Ingredients

• 500g raw tiger prawns
• 1 medium onion
• 3 garlic cloves
• 1 tsp root ginger
• 6 cardamom pods
• 1 tbsp fresh lemon juice
• 3 tsp sunflower oil
• ½ tsp turmeric powder
• 1 tsp chilli powder
• 1 stick cinnamon
• 20g fresh coriander leaves
• 175g creamed coconut
• ¼ tsp salt

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Method

1. Shell and de-vein the prawns. Peel and finely chop the onion, garlic and ginger. Crush the cardamom pods.
2. Place the prawns into a non metallic bowl and add the lemon juice then leave to marinate while you make the sauce.
3. Heat a heavy-based pan with two teaspoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes, stirring constantly.
4. Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened.
5. Blend the coriander with the coconut cream in a mini food processor.
6. Stir into the pan with the onion and spice mixture, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly.

Serve with rice or chapattis.