Ingredients

The following ingredients have 6 Servings
  • 2 tbsp sunflower oil
  • 1 large onion, roughly chopped
  • 4cm fresh ginger, peeled and finely grated
  • 1 red pepper, deseeded and cut into small dice
  • 1 tsp cardamom seeds, crushed
  • 1 1/2 tbsp ground cumin
  • 1 1/2  tbsp ground coriander
  • 1 1/2 tbsp garam masala
  • 1x400ml can coconut milk
  • 150ml chicken stock
  • 2 tsp caster sugar
  • the juice of 1 lemon
  • salt and and freshly ground black pepper
  • 75g ground almonds
  • 800g shelled raw tiger prawns
  • fresh coriander leaves, to garnish 

Instruction

  • Heat the oil in a deep frying pan. Add the onion and fry gently for about 20 minutes until tender.
  • Add the ginger and pepper and fry for a minute or so. Sprinkle in the cardamom seeds and spices and fry for another minute.
  • Stir in the coconut milk, stock, sugar and lemon juice. Season with salt and pepper and simmer over a low heat for about 4 minutes until the sauce has reduced slightly.
  • Stir in the almonds and prawns and cook over a high heat for about 3 minutes, or until the prawns have turned pink and are cooked through. Garnish with coriander leaves and serve at once with rice and naan bread.