Total cooking and preparation time approximately 10 minutes

Serves 2

Ingredients

2 tbsp sunflower oil
1 small or ½ large onion, chopped
1 tbsp garlic, crushed
1 tbsp ginger, finely chopped
1 tbsp ground coriander
1 tbsp ground cumin
½ tsp turmeric
¼ pint coconut milk or double cream
¼ pint vegetable stock
1 tbsp lime juice
2 tbsp dried coriander leaf
1 tsp salt
1 tsp coarse ground black pepper
1 lb large prawns, uncooked

Method

1. Heat the oil in a frying pan over a medium heat and fry the onion, garlic and ginger for about 5 minutes until the onion has softened.
2. Add the ground coriander, cumin and turmeric and stir well.
3. Add the coconut milk, stock, lime juice, coriander leaf, salt and pepper. Stir until well combined then bring to the boil.
4. Add the prawns and stir until they are covered in sauce then leave to simmer for about 3 minutes until they turn pink.
5. Serve with basmati rice.