- 500g/1lb 2oz raw tiger prawns, shells off and de-veined
- 1 tbsp fresh lemon juice
- 3 tbsp sunflower oil
- 1 onion, grated
- ½ tsp ground turmeric
- 6 whole cardamom pods, lightly crushed to split open
- 1 tsp chilli powder
- 1 cinnamon stick
- 3 garlic cloves, finely grated
- 2.5cm/1in piece root ginger, finely grated
- small bunch fresh coriander
- 175ml/6 fl oz coconut cream
- salt
- plain boiled rice or chapattis, to serve
- Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly.
- Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.
- Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor.
- Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly.
- Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis.