1/2 lb (250 grams) prawns
(shelled and de-veined)
Salt to taste
2 chopped red onions
2 Tbsp butter
1 tsp coriander
1 tsp cumin seeds
1/2 Tbsp turmeric
1 tsp red chili powder
1 shake (1/2 tsp) ginger powder
2 boiled potatoes
1/2 cup coconut milk
1/8 cup vinegar
Instructions for making coconut prawn curry
Shell and de-vain your prawns.
Take half of the above spices (coriander, cumin, turmeric and red chili powder) and sprinkle it over your rinsed prawns.
Add a spoon of vinegar and mix well. Set this aside. You can do this in the morning to save time and place, covered, in the fridge.
Next, take your butter and melt it in a heavy pan.
Place the sliced onions and cook them until they begin to caramelize. Add in the rest of the spice mix from above (coriander, cumin, turmeric, red chili powder and ginger powder.) Mix well.
Add in the coconut milk and keep the heat on low until it combines well. This will take a nice slow 15 minues if you'd like, but if you're in a hurry 2-3 minutes is fine.
Add the potatoes, which should be almost fully cooked.
Bring to almost a boil, add prawns.
Garnish with fresh coriander leaves. Salt to taste (some people prefer to salt the prawns while marinating as well).
Serve this with either jeera rice or indian bread like naan.
Make this vegan! Substitute the prawns (shrimp) and instead using tofu or any other vegetable and using coconut oil or other oil instead of butter.