Heat the oil over medium in a pot.
Add the spring onions, garlic, curry leaves, jeera powder and cloves and fry for 2 minutes, until fragrant.
Add the curry paste, volcanic blend, turmeric and liquidized tomatoes to the pot and simmer for 12 minutes until the sauce is thickened and reduced.
Season the prawns with the Nomu seafood spice and add to the pot and cook till done for approximately 5 minutes.
Add the coconut milk and season with salt and pepper (if necessary). Heat through.
Garnish with the fresh herbs and serve with rice.
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