1 tbsp Bart Black Mustard Seeds
10 Bart Curry Leaves
2 tbsp vegetable oil
2 onions, finely chopped
1 tsp Bart Turmeric
1 tsp Bart Garlic in Sunflower Oil
1 tsp Bart Ginger in Sunflower Oil
2 tsp Bart Chilli in Sunflower Oil
400g chopped tomatoes, skinless
200ml coconut cream
500g raw prawns, peeled
Salt & pepper
Juice of 1 lemon
Heat the vegetable oil in a pan and fry the mustard seeds and curry leaves. When the seeds begin to pop add the onion and cook until soft. Stir in the turmeric, garlic, ginger and chilli. Cook for 2 minutes, then add the chopped tomatoes.
Reduce the sauce to a thick consistency over a high heat before adding the coconut cream.
Gently stir in the prawns and cook for about 2 minutes until pink. Season with salt, pepper and lemon juice.