OMG I just love a good prawn curry. This is a great Friday night curry. If you get some poppadoms you can cook them individually in the microwave for about 30 seconds…team up with an ice cold beer some Talvin Singh…and you have yourself a perfect Friday night!

INGREDIENTS
Ready in 30 minutes
Serves 4
1 tblsp coconut oil
1 tin of coconut milk
1 medium sized onion,
450g of prawn (I use uncooked from frozen)
1 tsp cumin seeds
½ turmeric powder
1 tblsp tomato puree
1 level tsp of salt
½ garam masala
1 inch of ginger
4 cloves of garlic
2 green chilies de-seeded (according to taste)
Handful of coriander
1 lemon

METHOD
Whizz up the onion in a food processor. Meanwhile to a large frying pan add the oil and cumin seeds for about a minute then add the onion, cook until slightly golden. While the onions are cooking blitz (in the food processor) up the green chillies, garlic and ginger and add to the onions once they are golden in colour. Add the salt, turmeric powder and tomato puree and cook for 7-10 minutes. Add the prawns cook for 5 minutes then add the coconut milk, cook for a few more minutes. Finish with garam masala, chopped coriander and a squeeze of lemon.

For recipe on gluten free roti’s check out ‘for veggie lovers’ section.