Prawn, Coconut and Tomato Curry Casserole

Ingredients

• 500 g raw king prawns, peeled
• 400 ml coconut milk
• 400 g tinned chopped tomatoes
• 1 onion, finely diced
• 3 clove garlic cloves
• 20 g fresh root ginger, grated
• 2 tsp garam masala
• 1 tsp ground turmeric
• 2 tbsp coconut oil
• 15 g fresh coriander

Method

1. 1

   Heat the coconut oil in a large pan. Fry the onion for 5 minutes until golden, then add the garlic, ginger, garam masala and turmeric and stir for 1 minute.

2. 2

   Add the tomatoes and coconut milk, stir well and simmer uncovered for 15 minutes until the sauce thickens slightly.

3. 3

   Add the prawns and cook for 4–5 minutes until they are pink and cooked through.

4. 4

   Season, scatter with fresh coriander and serve with basmati rice.