Coconut Prawn (Shrimp) Curry

• 1 tablespoon vegetable oil
• 1/2 teaspoon black mustard seeds
• 6 fresh curry leaves
• 1 large onion, chopped
• 6 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 large tomatoes, chopped (tinned is OK)
• 1 -2 red chile
• 1 teaspoon turmeric
• 2 teaspoons garam masala
• 1 (400 ml) can coconut milk (unsweetened)
• 1 kg large raw shrimp (shrimp)
• 1/4 cup chopped fresh coriander

1. Heat the oil in a wok; add the mustard seeds and curry leaves then quickly add the onion. Cook for about 3 minutes until the onion starts to brown.
2. Add the garlic, ginger, chili, tomato and turmeric. Continue to cook a few minutes more until soft.
3. Add the masala and fry another half minute.
4. Gradually add the cocnut milk and bring to a simmer.
5. Turn the heat to medium and add the prawns: cook for about 2 minutes or until the prawns are cooked through.
6. Season to taste with salt, serve in bowls with the coriander sprinkled over.

vegetable oil, black mustard seeds, curry, onion, garlic, ginger, tomatoes, red chile, turmeric, garam masala, coconut milk, shrimp, fresh coriander

Taken from www.food.com/recipe/coconut-prawn-shrimp-curry-167191 (may not work)