Some of the world’s most extraordinary seafood curries originate along the southern coast of India where prawns, fish and other kinds of seafood abound. In this prawn curry a particularly fragrant spice mixture, typical of the southern Indian cuisine is used and it will provide your guests with a magnificent visual and taste experience. It’s perfect for last minute entertaining and certainly a recipe all busy executives need to remember because it literally takes a few minutes to prepare. Prawns are readily available nowadays – especially in their frozen format and as a matter of fact, the frozen prawns are perfect for this curry!

Ingredients

• 16 large uncooked prawns—peeled
• 2 tsp freshly ground cumin
• 1 tsp freshly ground coriander
• 1 tsp paprika
• 2 tsp ground chillies
• 2 tsp ground turmeric
• 1 onion, finely chopped
• 1 tbsp finely grated ginger
• 3 cloves garlic, crushed and finely chopped
• 2 tbsp fresh coriander leaves, chopped
• 2 tbsp peanut oil
• 5 large plum tomatoes, peeled, seeded and chopped
• 410 ml coconut milk
• 1 teaspoon salt or taste
• 250 ml basmati rice
• 2 tablespoons lemon juice

Method

• Heat  the oil in a large saucepan over a medium heat and stir-fry the onion until translucent.
• Add  the garlic, the ginger, the cumin, the turmeric, the paprika and the ground chillies and cook, stirring, for a minute or two.
• Add the tomatoes, the coconut milk and the salt to taste and bring to the simmer, then reduce the heat to medium and simmer, uncovered, for about 8 minutes.
• While the curry simmers, cook the rice and add  the prawns and the coriander to the curry, cover with a lid, and simmer for another 4 minutes, finally stirring in the lemon juice.
• Serve on a bed of rice.