Serves 4

3 Tbs coconut oil

1 onion, sliced

2 Tbs garlic&ginger paste

1 stem curry leaves

2 Tbs ground coriander

1 Tbs ground cumin

2 Tbs chilli powder (use less if you don’t like it too spicy)

2 Tbs tomato paste

250ml coconut milk

Salt and pepper

500g prawns, peeled and deveined

Lemon

Fresh coriander, chopped

Heat oil in a pot, the. Add onions and sauté until softened.

Add garlic&ginger, curry leaves, cumin, coriander, chilli powder and tomato paste then cook for a minute.

Add coconut milk, season with salt and pepper then leave to simmer for 5 minutes.

Add prawns then simmer again for 5 minutes.

Add a squeeze of lemon juice then the fresh coriander.