• 2 cups coconut milk
• ½ Kg large, raw tiger prawn tails
• Salt to taste

Method

• Heat the oil in a thick-bottomed pan over a medium heat.
• Add the sliced onion, and fry for 10 minutes until soft.
• Add the ginger and green chilli and fry for 1 minute.
• Add the turmeric, coriander, cumin and chilli powder. Mix well.
• Add the coconut cream and cook until the oil separates out from the mix.
• Add the tamarind and coconut milk and bring the sauce to the boil.
• Reduce the heat and simmer gently for 15 minutes. · Meanwhile, shell the prawns (leavingtheir tails on, if you like) and remove the dark digestive cords. Wash the prawns in cold wate and drain them thoroughly.
• Drop the prawns into the sauce, add salt to taste and gently simmer until the prawns are cooked - about 5 minutes.
• Serve hot with steamed rice.