• 1 onion, roughly chopped
  • 4 garlic cloves, chopped
  • 8 tablespoons lemon juice
  • 1 teaspoon peeled and finely grated fresh root ginger
  • 1 teaspoon ground turmeric
  • ½ teaspoon chilli powder
  • 2 teaspoons shop-bought medium curry paste
  • 1 tablespoon groundnut oil
  • 500 g (1 lb) raw tiger prawns, peeled and deveined
  • 4 tablespoons chopped coriander leaves
  • 4 spring onions, finely sliced salt

Place the onion, garlic, lemon juice, ginger, turmeric, chilli powder and curry paste in a food processor and blend until fairly smooth. Season with salt.

Heat the oil in a wide saucepan over a medium heat. Add the onion paste and stir-fry for 2–3 minutes. Add the prawns and stir-fry for a further 4–5 minutes until they turn pink and are cooked through.

Remove from the heat and stir in the coriander and spring onions. Serve immediately.

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