Prawn Madras

Method

Heat oil in a large pan and fry the sliced onions until golden, then add the garlic and ginger, cooking for 2 minutes until fragrant. Stir in all the spices and tomato puree, cooking for 1 minute to release their flavours. Add the prawns and cook for 2-3 minutes until they begin to turn pink, then pour in the coconut milk and water, stirring well. Simmer for 8-10 minutes until the prawns are cooked through and the sauce has reduced slightly. Finish with lime juice, fresh coriander, and salt to taste, then serve immediately with rice or naan bread.