Pat's Prawn Curry

• 500 -750 g king prawns (large king size, cooked and peeled)
• 2 -3 tablespoons oil
• 3 large garlic cloves, finely chopped
• 1 teaspoon ground coriander
• 1 14 teaspoons cumin powder
• 14 teaspoon chili powder
• 3 small onions, finely chopped
• 400 g tomato passata (or skinned and chopped tinned tomatoes if passata not available)
• 12 teaspoon turmeric powder
• 12 teaspoon ginger powder
• 1 12 teaspoons paprika
• 200 g fresh coriander leaves, finely chopped

1. Put onions and all ingredients EXCEPT prawns, tomatoes and coriander leaves into a pan and cook until the onions are soft and clear.
2. If the mix starts to stick use a little bit of water - don't use extra oil.
3. Once the onions have are clear and softened, add the coriander and prawns, coat them thoroughly with onion mixture and cook for five minutes.
4. Add salt to taste.
5. Next, add the passata, stir well and add 1/2 cup of water.
6. Turn the heat down low, half cover the pan and simmer for about 10 minutes, stirring occasionally to prevent sticking.
7. If the sauce is thick, the curry is ready.
8. Serve with cold (yes, cold!)
9. boiled white rice.
10. This brings out the full flavour of the (heat) hot curry.

oil, garlic, ground coriander, cumin powder, chili powder, onions, tomato passata, turmeric, ginger powder, paprika, fresh coriander leaves

Taken from www.food.com/recipe/pats-prawn-curry-202166 (may not work)