2 cm (1 inch) piece of fresh root ginger, peeled and chopped
3 garlic cloves, peeled
1/2 teaspoon ground turmeric
1 red chilli, deseeded and chopped
200 ml (7 fl oz) coconut milk
125 g (4 oz) tomatoes, halved
400 g (13 oz) raw prawns, peeled
1 tablespoon butter
fresh coriander leaves, chopped
boiled rice, to serve
Put the cumin and cardamom in a small frying pan and cook for 30 seconds until aromatic. Remove and set aside. Whizz the onions and 2 tablespoons oil in a food processor until smooth. Heat the remaining oil in a pan, add the onion paste, bay leaf and curry leaves and cook for 7–10 minutes until light brown.
Meanwhile, whizz the ginger and garlic in a small food processor until smooth. Add to the pan with the toasted spices, turmeric, chilli, coconut milk, tomatoes and 150 ml (5 fl oz) water. Simmer for 5 minutes, then add the prawns and cook for 3 minutes until cooked through. Stir in the butter until melted. Scatter over the coriander leaves and serve with plain rice.