30 December 2012,22:29 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the oil in a large pan, add the onion, garlic and ginger, cook, stirring for about 2-3 minutes or until softened.
  • Stir in the ground spice mixture and cook for a further 2 minutes.
  • Add the tomatoes, coconut milk and then simmer for 5-7 minutes to reduce the sauce and thicken it slightly. Adjust seasoning with salt.
  • Stir in the lime juice and sugar, add the prawns and simmer the curry gently for about 5-7 minutes or until the prawns turn pink.
  • Transfer the curry to a serving dish and scatter the spring onion over it. Serve hot.


  • 500 grams large raw prawns
  • 150 grams tomatoes, roughly chopped
  • 250 ml Fresh coconut milk
  • 2 tablespoons Cooking oil
  • 2 onions, finely chopped
  • 3-4 garlic cloves, crushed
  • 1 inch piece fresh root ginger, peeled and cut into fine strips
  • Juice of 1 lime
  • 1 teaspoon caster sugar
  • 1 spring onion, sliced into fine strips and fried, to garnish
  • Salt, to taste

Spice mixture: Ground to fine powder

  • 25 grams desiccated coconut, lightly toasted
  • 1 teaspoon cumin seeds
  • 6-8 small dried red chillies, roughly chopped
  • 10-12 black peppercorns
  • 1 teaspoon turmeric

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