Indian Prawn Curry

• 650 g peeled green prawns, deveined
• 2 garlic cloves, finely chopped
• 2 teaspoons grated fresh ginger
• salt and pepper
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 2 tablespoons vegetable oil
• 2 cups basmati rice
• 1 onion, thinly sliced
• 4 large ripe tomatoes, finely chopped
• 12 cup plain Greek yogurt
• 12 cup coriander leaves, chopped (cilantro)

1. Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper.
2. Stir well to coat the prawns.Cover and marinate in the fridge for 15 minutes.
3. Meanwhile, cook the rice according to packet instructions.
4. Cover and keep warm.
5. Heat 1 tablespoon oil in a frypan over medium-high heat.
6. Add prawns and fry for 2-3 minutes until lightly golden.
7. Keep stirred.
8. Removethe prawns and set aside.
9. 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.
10. Stir in the tomato.
11. Cover and simmer over medium heat for 5 minutes until tomato is softened.
12. Return prawns to the pan.
13. Add the yoghurt and coriander, then warm through, stirring, for 1 minute.
14. Season to taste, then serve with rice.

green prawns, garlic, ginger, salt, ground turmeric, garam masala, vegetable oil, basmati rice, onion, tomatoes, yogurt, coriander leaves

Taken from www.food.com/recipe/indian-prawn-curry-484884 (may not work)