Ingredients:

• 1 kg – green Prawns
• 3 Cloves – Garlic
• 1 cm piece Ginger
• 4 – spring onions, roughly chopped
• 2 – green chillies, seeded and chopped
• 3 tbsp – oil
• 1 tbsp – ground coriander
• 1/2 tsp – Fennel seeds
• 1/4 tsp – Mustard Seeds
• 1 cup – Coconut Cream
• 1 cup – coriander leaves, chopped

Method:

1. Peel the prawns, leaving tails intact.
2. Slit open along the back and remove the dark vein.
3. In a food processor grind the garlic, ginger, spring onions and chillies to a paste with the oil.
4. Transfer to a medium sized pan and cook for 2 minutes.
5. Add the ground coriander, fennel and mustard seeds and coconut cream and cook for 3-4 minutes.
6. Add 1/2 cup water to the garlic and spice mixture, cook uncovered over a medium heat for about 4 minutes.
7. Add the prawns and cook stirring until the prawns are just tender and turn pink. Stir in the chopped coriander, serve immediately with rice.
8. Serve this creamy curry with a fragrant spiced rice.

Recipe courtesy of Meena