IndianPrawn curry

Source: Lemongrass and Ginger

Ingredients

Instructions

1. Heat the oil in a heavy-based saucepan over a medium-high heat. Add the black mustard seeds and sizzle for a few seconds, then add the curry leaves and cook for
   1 minute until fragrant. Add the onion, garlic and ginger and stir-fry for
   3-5 minutes until fragrant and the onion is soft and translucent.
2. Add the chilli powder, turmeric, coriander, cinnamon, cumin, salt, sugar and lime juice to the pan and stir until all the ingredient are well combined. Pour in the coconut milk and bring to the boil, the reduce the heat to low. Add the prawns, stirring until well coated with the sauce, then cover and simmer for
   5-10 minutes until the prawns turn pink and are cooked through, stirring occasionally. Serve immediately with boiled rice and the coriander leaves sprinkled over.

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