1/4 tsp salt
200g prawns, shelled and deveined
2 tbsp sunflower or rapeseed oil
6-7 curry leaves (optional)
1/4 tsp brown mustard seeds
4-5 shallots, sliced or chopped
1/4 tsp turmeric
1/4 tsp ground coriander
A generous pinch of chilli powder
200g cream coconut block, grated
A pinch of garam masala
A few coriander leaves, washed and chopped for garnish
Sprinkle salt over the prawns and set aside.
Heat the pan and add the oil. Tip in the curry leaves, if using, and mustard seeds and allow them to sizzle. Tip in the shallots and fry them for 5 minutes until softened. Add the turmeric, coriander and chilli powder.
Mix for a minute then tip in the prawns and continue sauteing for another 2 minutes until they turn pink. Stir in the coconut with 300ml of just boiled water and simmer for 3 minutes. Sprinkle over the garam masala and garnish with the coriander leaves. Serve hot with plain basmati rice.