Prawn Masala with Coconut Milk

• 1 medium Yellow onion
• 20 g Ginger root, firm and fresh
• 4 cloves Garlic
• 1 piece Green chili pepper
• 2 tbsp Vegetable oil
• 1 ½ tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground turmeric
• 1 ¼ tsp Fine sea salt
• 400 g Canned chopped tomatoes
• 400 ml Coconut milk
• 450 g Prawns, raw, peeled and deveined
• 1 tsp Garam masala
• 15 g Fresh coriander, fresh and bright

1. Finely chop the onion. Peel and finely grate the ginger, then crush the garlic; finely chop the green chilli (remove the seeds for less heat).
2. Heat the vegetable oil in a large frying pan over medium heat. Add the onion and a pinch of the salt, then cook for 6 to 8 minutes until softened and lightly golden.
3. Stir in the ginger, garlic, green chilli, ground cumin, ground coriander and ground turmeric. Cook for 1 minute, stirring constantly, until fragrant.
4. Add the canned tomatoes and the remaining salt, then bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the masala thickens and the oil begins to separate at the edges.
5. Pour in the coconut milk and return to a gentle simmer. Cook for 4 to 5 minutes until the sauce looks slightly reduced and creamy.
6. Add the prawns and simmer gently for 3 to 5 minutes until pink and just cooked through. Stir in the garam masala, then take off the heat and fold through most of the fresh coriander.
7. Taste and adjust with a little more fine sea salt if needed. Serve hot, scattered with the remaining fresh coriander.

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