Sri Lankan Prawn Coconut Curry

Difficulty Level : Easy

Serves: 4 people

Cooking Time : 25 mins

Ingredients

2 tablespoons oil

2 onions chopped

3 cloves garlic chopped

3 teaspoons mustard seeds

2 teaspoons curry powder*

1 teaspoon ground turmeric

¾ teaspoon salt

ginger 3 centimetre piece peeled and grated or finely chopped

400 g can coconut milk

½ cup shredded coconut

400 g can crushed tomatoes

2 tablespoons tamarind purée

1 lemon juice

1 tablespoon brown sugar or coconut sugar

600 g prawns raw, shelled, with the tails left on (king tiger prawns are great if within budget but any raw prawns will do)

Instructions

1. Heat oil in a wok or a large heavy-based frying pan on medium heat. Cook onion for 8-10 minutes or until golden. Add garlic, mustard seeds, curry powder, turmeric, salt and ginger and continue cooking for 2 minutes, stirring constantly, until spices are fragrant.
2. Stir in coconut milk, shredded coconut, tomatoes, tamarind purée, lemon juice and sugar. Simmer for about 8-10 minutes to allow sauce to reduce slightly.
3. Add prawns and continue to cook for about 5 minutes or until prawns are just cooked through. Season to taste with more salt if needed but it should be about perfect.
4. Garnish with some toasted shredded coconut and chilli. Serve with rice.