How to make prawncurry

                          prawn curry

• 650g peeled green prawns (tails intact), deveined
• 2 garlic cloves, finely chopped
• 2 teaspoons grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala (see note)
• 2 1/2 tablespoons sunflower oil
• 2 cups (400g) Basmati rice
• 1 onion, thinly sliced
• 4 large ripe tomatoes, finely chopped
• 1/2 cup (125ml) Tamar Valley Greek Style Yoghurt
• 1/2 cup chopped coriander
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• Step 1
  Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. Stir well to coat, then cover and marinate in the fridge for 15 minutes.
• Step 2
  Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
• Step 3
  Heat 1 tablespoon oil in a wok or frypan over medium-high heat. Add prawns and stir-fry for 2-3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the remaining 1 tablespoon oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. Stir in the tomato, then cover and simmer over medium heat for 5 minutes until tomato is softened. Return prawns to pan with yoghurt and coriander, then warm through, stirring, for 1 minute. Season to taste, then serve with rice.
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