Creamy Prawn Curry

To keep them soft and tender take care not to overcook the prawns.

What you need

500 gr tiger prawns
1,5 tbsp lemon juice
3 tbsp oil
1 small onion, finely chopped
1/2 tsp ground tumeric
5 cm cinnamon stick
4 cloves
7 cardamon pods
4 bay leaves
2 cm of ginger, grated
3 garlic cloves
1 tsp chilli powder
180 ml creamy coconut milk (I prefer a block of coconut, mixed with warm water)

How to prepare it

1. Peel, devein and clean the prawns. Leave the tail on. Put them in a bowl and mix with the lemon juice. Leave them for ten minutes and rince them under cold water. Dry the prawns with a (paper) towel.
2. Heat the oil in a wok and fry the onion until lightly browned. add the tumeric, cinnamon, bay leaves, cloves, cardamon, ginger and garlic. Fry for 1 minute.
3. Add the chilli powder, creamy cocomut and salt (to taste). Slowly bring to the boil, then reduce the heat and simmer until the prawns are cooked through and the sauce is thick (for about 5 minutes).
4. Enjoy with some basmati rice and garlic naan.