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.
