1 tsp coriander seeds, toasted
1 tsp cumin seeds, toasted
canola oil, for frying
1 small onion, halved and thinly sliced
thumb-sized piece ginger, peeled and grated
1 garlic clove, crushed
½ tsp turmeric
200 ml coconut milk (freeze the rest to use another time)
2 tbsp tamarind paste
1 green chilli, finely sliced
180 g raw peeled prawns
coriander, to serve
rice, to serve
chapattis, to serve
- Grind the toasted seeds with a pestle and mortar. Heat 1 tbsp oil in a pan and cook the onion with a pinch of salt until soft and golden.
- Add the ginger, garlic, turmeric and spices then fry for 1 minute.
- Pour in the coconut milk, add the tamarind and chilli and simmer for 5 minutes.
- Tip in the prawns, cover and cook for 3-4 minutes, or until they turn pink. Serve with rice and chapatis.