Prawn and coconut curry

Ingredients

Paste

• 1 tbsp ginger powder
• 4-6 garlic cloves
• 1 tbsp cumin powder
• ½ tsp chilli powder
• 1 tsp paprika
• 1 tsp garam masala
• 1 tbsp coriander powder
• 1 tsp salt

Curry

• 1 red onion
• 6 tbsp peanut oil or ghee
• 1 tsp turmeric
• 6 tomatoes, roughly chopped
• 2 bay leaves
• 400 ml coconut milk
• 1 kg cooked prawns, preferably with tails on
• 1 bunch fresh coriander, chopped

Instructions

In a bowl, add the spices for the paste and combine. Add enough water to form a thick paste (roughly ⅓ cup). Add the salt and stir to dissolve. Set aside.

Chop the onion in half and roughly slice.

Over a medium flame add the ghee or oil to a pan and, when hot, add the onion. When it begins to brown, add the turmeric. Stir through and continue to fry until onion turns reddish brown. Stir occasionally to prevent sticking.

Add the paste to the pan, and cook for a few minutes, stirring. Add tomato and bay leaves. Mix to combine, continue cooking and stir occasionally to prevent sticking.

Add the coconut milk and then the prawns, to warm through. Add most of the coriander and top each serving with additional leaves.

Serve with Fruit and nut pilau.

Note

• Quantities can be adjusted to suit personal preference.