Turmeric, cumin and chilli prawn

Ingredients

• 3 onions
• 150 ml mustard oil (if you can’t find it, use vegetable oil)
• 1 tsp ginger paste
• 0.5 tsp garlic paste
• 0.5 tsp ground turmeric
• 1.5 tsp chilli powder
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 2 green chillies, slit in half
• 1 tsp salt
• 1.2 kg raw peeled prawns, deveined
• 1 pinch fresh coriander (cilantro), to garnish

Instructions

• Put the onions in a food processor and blitz to a paste.
• Heat the oil in a heavy-based pan over a medium-high heat. Add half of the onion paste and cook until it turns light brown.
• Add the remaining onion paste, ginger, garlic, turmeric, chilli powder, cumin, ground coriander, green chillies, salt and 4 tablespoons of water and bring to the boil. Reduce the heat, cover and simmer for 15 minutes.
• Remove the lid, increase the heat and cook the paste until you can see the oil coming to the surface.
• Add the prawns and cook, uncovered, over a medium heat for 10-15 minutes until the prawns have changed colour and are cooked through.
• Serve immediately, garnished with coriander.