Ashana Sinha
Take 3 tbsp coconut oil,1 tsp coriander, ½ tsp turmeric, ½ tsp red chilli powder, 1 tsp garam masala, ½ tsp fenugreek, ½ tsp paprika, ½ creamed coconut, 1 large tbsp tamarind past,1 tsp salt and 600g raw jumbo peeled prawns.
For curry paste take 3 banana shallots, 7 garlic cloves, 5cm/2in piece fresh root ginger and 3 green finger chillies and blend it into a smooth paste.
For the curry, heat the coconut oil in a large non-stick pan over a medium heat and add the curry paste and stir it for 2-3 minutes.
Then Add the creamed coconut, tamarind paste and salt into the curry gravy.
To finish the curry, add the prawns to the pan and cook for 8–10 minutes or until they are cooked through.
Garnish it with some freshly chopped coriander and enjoy!