Name: Coconut curried prawns
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: serving
Cuisine: Fish/Seafood
Ingredients: 500 g prawns peeled and deveined; salt to taste; 5 ml turmeric; lemon juice only; 30 ml oil; 5 ml mustard seeds; 5 ml cumin seeds; curry leaves optional; 15 ml curry medium powder; 5 ml garlic cloves, crushed; 3 cm fresh ginger finely chopped; green chilli finely chopped; onion thinly sliced; 250 ml stock fish; 125 ml tomato purée; 5 ml chillies powder; 5 ml brown sugar; 400 g canned coconut milk; fresh coriander chopped; rice to serve

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Ingredients (20)

500 g	prawns — peeled and deveined
	salt — to taste
5 ml	turmeric
	lemon — juice only
30 ml	oil
5 ml	mustard — seeds
5 ml	cumin — seeds
	curry leaves — optional
15 ml	curry medium powder
5 ml	garlic — cloves, crushed
3 cm	fresh ginger — finely chopped
	green chilli — finely chopped
	onion — thinly sliced
250 ml	stock — fish
125 ml	tomato purée
5 ml	chillies — powder
5 ml	brown sugar
400 g	canned coconut milk
	fresh coriander — chopped
	rice — to serve

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Method:

1 Mix the prawns with the salt,
turmeric and half the lemon juice
and set aside.

2 Heat the oil in a saucepan until
hot and add the mustard and
cumin seeds. Once the seeds
begin to pop, add the curry
leaves (if using), curry powder,
garlic, ginger, chilli and onion.

3 Reduce the heat and cook until
the onion becomes translucent.
Add the stock, bring to a boil and
cook for 3 minutes or until the
sauce is reduced.

4 Add the purée, chilli powder
and sugar. Then add the coconut
milk and coriander and season.
Simmer for 5 minutes.

5 Add the prawns. Cook on low
heat for 5 minutes or until the
prawns have just turned pink.
Finish off with the remaining lemon
juice and sprinkle with coriander.
Serve over rice.