Ingredients

• 500g/1lb 2oz raw tiger prawns
• shells off and de-veined
• 1 tbsp fresh lemon juice
• 3 tbsp sunflower oil
• 1 onion
• grated
• ½ tsp ground turmeric
• 6 whole cardamom pods
• lightly crushed to split open
• 1 tsp chilli powder
• 1 cinnamon stick
• 3 garlic cloves
• finely grated
• 2.5cm/1in piece root ginger
• finely grated
• small bunch fresh coriander
• 175ml/6 fl oz coconut cream
• salt
• plain boiled rice or chapattis
• to serve

Directions

• Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured
• then add the turmeric
• cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant
• stirring constantly.
• Stir the remaining oil into the pan with the cinnamon
• garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.
• Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor.
• Stir into pan with the onion and spice mixture until well combined
• then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes
• then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender
• stirring constantly.
• Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis.