This is so quick and easy. It's best with raw prawns but if you have trouble finding them just use the same amount of cooked peeled tiger prawns and follow the advice at the bottom of the page.
Splash of Olive oil (non-virgin)
100g chopped white onions
1 tsp turmeric
1 tsp Cumin
1 tsp garlic salt
1 inch piece of fresh ginger
2 cloves of garlic
4 stems of fresh coriander
1 red chilli deseeded
60g tomato puree
400g coconut milk
50g sachet of creamed coconut (I use Patakas)
500g raw peeled king prawns
In a large frying pan gently fry the onions in the oil until soft, add the garlic, ginger and turmeric, garlic salt, cumin and chilli gently fry out for a few minutes, at this stage you may need to add a couple of tbsp of the water.
Once your onions are looking nicely coloured and beautifully fragrant, put to one side to cool for about 5 minutes then pour into a food processor and blend. Spoon the paste into a frying pan and cook over a medium heat, add the coconut milk, creamed coconut and tomato puree.
Bring to a simmer for 5-8 minutes, add the prawns and the leaves from 3 of the coriander stems cook for further 5 minutes with a lid on.
Remove the lid, the prawns should be pink and boiling hot. Serve with basmati rice and naan bread and a sprinkle of the remaining fresh coriander.
*If you can't find raw prawns use cooked peeled tiger prawns and cook for about 4 minutes making sure the prawns are piping hot before serving.
*If you're not a lovely of selfish how about using small cubed cod pieces.