Ingredients

The following ingredients have 4 Servings
  • 1 tablespoons olive or rapeseed oil
  • 1 onion (sliced finely)
  • 500 g peeled and cooked king prawns
  • 2 cm piece of ginger (grated)
  • 2 garlic cloves (grated or crushed)
  • 1 teaspoon turmeric
  • 2 teaspoons garam masala
  • ½ teaspoon chilli flakes ((or to taste))
  • 400 ml tin coconut milk ((you may not need all of this))
  • 3 tablespoons ground almonds
  • 1 tablespoon fresh coriander (cilantro) (chopped (plus extra for garnish))
  • Basmati rice and/or naan breads (to serve)

Instruction

  • Put the oil in a wide, deep saucepan and add the sliced onions. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft, but not brown.
  • Take the lid off and add the grated ginger and garlic together with the turmeric, garam masala and chilli. Cook for 2 minutes, stirring occasionally. Add a splash of water if it gets too dry
  • Add roughly ½ of the coconut milk and all of the prawns, turn the heat up and bring to the boil, then turn the heat back down and gently simmer for 3 minutes. If you find the curry becomes too dry, you can add in some or all of the rest of the coconut milk.
  • After 5 minutes, add the ground almonds and chopped coriander and cook for 1 more minute, then serve with rice and/or naans and garnish with a little more chopped coriander.