Simple prawn curry with coconut milk

Ingredients

• extra virgin olive oil 1 tablespoon
• white onion 1 piece
• mustard seeds 2 teaspoons
• cumin seed 2 teaspoons
• dried chilli flakes 0.5 teaspoons
• cilantro 2 tablespoons
• salt 1 to taste
• ground black pepper 1 to taste
• garlic clove 2 cloves
• fresh ginger root 2 centimeters
• passata 400 grams
• garam masala 1 teaspoon
• coconut milk 200 milliliters
• cooked prawns 500 grams

Tools

• pan
• knife
• grater
• garlic press
• pestle and mortar
• spoon

Instructions

1. Put the oil in a wide, deep pan and add the sliced onion. Cook on a low heat with the lid on until softened but not browned.
2. Meanwhile grind the mustard seed and cumin seed, crush the garlic and grate the ginger.
3. Add the ground spices, dried chilli flakes, garlic and ginger to the pan. Fry with the lid off, stirring frequently.
4. Add the passata and half the fresh coriander. Season with salt and black pepper, bring to the boil, then reduce the heat and simmer with the lid off.
5. Add the garam masala, coconut milk and cooked prawns. Cook until the prawns are hot and the sauce is gently bubbling.
6. Serve sprinkled with the remaining fresh coriander.

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