|
1. Mix all of the spices in a medium bowl.
2. With a little of the stock add the garlic and mix to a paste.
3. Set aside.
4. Heat the oil in a frying pan.
5. Fry the onion approximately for 4 or 5 minutes or until golden brown.
6. Add the spice mixture and tomato puree cook for 1-2 minutes.
7. Stir in the remaining tomatoes and stock and cover the pan and simmer gently for approximately 20 minutes.
8. Add the lemon juice, prawns and the coconut cream.
9. Stir until the coconut cream dissolves, and then simmer for 5 minutes more.
10. Garnish with coriander sprigs and serve with basmati rice.
|
