Ingredients

1 tsp. rapeseed oil
80g finely chopped onion
1 finely chopped garlic
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp curry powder
125ml coconut milk
100g peeled jumbo prawns
1 tsp cornflour
1 tbs water
2 tbs chopped fresh coriander

Preparation method

1. Sauté onion and garlic for 3 minutes, add with cumin, coriander and curry powder and cook for 1 minute. Stir in coconut milk. Bring to the boil and then simmer for 2 minutes.
2. Stir in prawns and cook for about 4 minutes; check prawns are pink.
3. Add cornflour, mixed in a tablespoon of water, to the prawn mixture and cook until sauce is thicker.
4. Add coriander and serve.