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Ingredients
Method
- 2 tbsp oil
- 1 sliced onion
- 6 crushed garlic cloves
- 4cm piece of ginger, crushed
- 2 green chillies, chopped
- ½ tsp ground turmeric
- 450ml coconut milk
- 4 green cardamoms, crushed
- 4 cloves
- 5 curry leaves
- 2cm cinnamon stick
- 2 tbsp coriander, chopped
- 500g tiger prawns or similar, cleaned and deveined
- Cook the onion in the oil in a lidded pan for a few minutes, then add the garlic, chillies, and ginger, and cook for 2 mins more. Add the turmeric and coconut milk, and bring to a steady simmer. Season well, then add the cardamom, cloves, curry leaves and cinnamon stick, and simmer for a few minutes more to thicken.
- Stir in the coriander and the prawns and cook until pink. Cover the pan, remove from the heat and set aside for 5 mins. Serve with jasmine rice and salad.
30 mins
4 serving
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