Ingredients:

  • 1 lb (450 g) large prawns, peeled and deveined
  • 2 tbsp (30 ml) vegetable oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 tsp (5 g) ground turmeric
  • 1 tbsp (15 g) ground cumin
  • 1 tbsp (15 g) garam masala
  • 1-2 green chilies, slit (adjust for heat preference)
  • 1 can (13.5 oz / 400 ml) coconut milk
  • Salt, to taste
  • Fresh cilantro, for garnish
  • Cooked jasmine or basmati rice for serving
  • Lime wedges for serving

Instructions:

  1. Peel and devein prawns if not already prepared. Chop onion, mince garlic, and grate ginger. Measure out spices and have them ready.
  2. Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until translucent (about 3-5 minutes). Stir in garlic and ginger, cooking until fragrant (1-2 minutes).
  3. Incorporate turmeric, cumin, garam masala, and green chilies; cook for another minute to toast the spices.
  4. Toss in the prawns and cook until they turn pink and opaque (about 3-4 minutes).
  5. Pour in the coconut milk and stir to combine. Simmer for 5-7 minutes, allowing flavors to meld.
  6. Taste and adjust salt if necessary. Garnish with fresh cilantro. Serve hot over cooked rice, with lime wedges on the side.