Kerala king prawn and coconut curry recipe
 This quick prawn curry is the perfect blend of spicy, fresh and creamy. And it takes minutes to make. 500g/1lb 2oz raw tiger prawns, shells off and de-veined1 tbsp fresh lemon juice3 tbsp sunflower oil1 onion, grated½ tsp ground turmeric6 whole cardamom pods, lightly crushed to split open1 tsp chilli powder1 cinnamon stick3 garlic cloves, finely grated2.5cm/1in piece root ginger, finely gratedsmall bunch fresh coriander 175ml/6 fl oz coconut creamsalt 500g/1lb 2oz raw tiger prawns, shells off and de-veined 1 tbsp fresh lemon juice 3 tbsp sunflower oil 1 onion, grated ½ tsp ground turmeric 6 whole cardamom pods, lightly crushed to split open 1 tsp chilli powder 1 cinnamon stick 3 garlic cloves, finely grated 2.5cm/1in piece root ginger, finely grated small bunch fresh coriander 175ml/6 fl oz coconut cream salt plain boiled rice or chapattis, to serve plain boiled rice or chapattis, to serve Method Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly. Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor. Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly.Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis. Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly. Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly. Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through. Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through. Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor. Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor. Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly. Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly. Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis. Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis.