Mix together the following 5 ingredients in a small glass bowl:
2 teaspoons ground coriander
1/2 teaspoon garam masala
1/2 to 1 teaspoon chilli powder
1 teaspoon paprika
1/4 teaspoon ground turmeric
8 ounces water
2 cloves garlic, peeled and crushed
1 teaspoon salt or to taste
3 ounces creamed coconut, cut into small pieces
1 pound peeled prawns
3 tablespoons cooking oil
1 medium sized onion, finely chopped
2 fresh green chillies, seeded and sliced lengthwise
juice of half a lemon
2 tablespoons chopped fresh coriander leaves
Put the bowl of spice mixture in the microwave and heat, uncovered, on high for 2 minutes. Stir and set aside. Put the water, garlic, salt, coconut and spice mixture in a 3 pint casserole and mix thoroughly. Add the prawns and mix. Cover with a lid or cling film, puncture cling film and cook on medium for 6 to 8 minutes. Stir halfway through. Preheat a browning dish on high for 4 to 5 minutes. Add the oil and heat on high for 1 minute. Add the onions to the hot oil and fry on high for 4 to 5 minutes until they are lightly browned, stirring frequently. Stir the onions into the prawns along with the green chillies and half the coriander leaves. Cover and cook on high for 11/2 minutes. Remove from the oven, stir in the lemon juice and stand for 5 minutes. Garnish with the coriander leaves. Serves 4.
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