Prawns in coconut milk

Tender prawns simmered in a gentle coconut, tomato, garlic, ginger and lime sauce.

Ingredients

• 800 g large raw prawns, peeled and deveined
• 400 ml full-fat coconut milk
• 300 g ripe chopped tomatoes
• 2 medium onions, finely sliced
• 4 garlic cloves, chopped, and 3 cm fresh ginger, grated
• 2 tablespoons vegetable oil
• 1 teaspoon turmeric, 1 teaspoon ground coriander and 1/2 teaspoon cumin
• 1 small chopped piri-piri chilli, optional, and black pepper
• Juice of one lime and salt to taste
• 2 tablespoons chopped fresh coriander
• White rice, xima or steamed cassava, to serve

Preparation

Keep prawns refrigerated. Pat dry, season with a little salt, pepper and half the lime juice, then rest for 10 min in the refrigerator.

Heat oil in a pot over medium heat. Add onions and soften for 7 to 8 min without browning.

Add garlic, ginger and optional piri-piri; stir for 1 min. Add the ground spices and heat for 30 seconds.

Add tomatoes and cook for 8 to 10 min, stirring, until their liquid reduces and a thick base forms.

Pour in coconut milk and 100 ml water. Bring to a gentle simmer, lower the heat and cook uncovered for 8 min without a hard boil.

Add prawns in one layer and cook for 2 to 3 min on each side, just until pink and opaque.

Remove from the heat, add the remaining lime and coriander. Taste, adjust salt and serve at once with the chosen starch.