Ingredients

• 1 kg - green prawns
• 3 cloves - garlic
• 1 cm piece ginger
• 4 - spring onions, roughly chopped
• 2 - green chillies, seeded and chopped
• 3 tbsp - oil
• 1 tbsp - ground coriander
• 1/2 tsp - fennel seeds
• 1/4 tsp - mustard seeds
• 1 cup - coconut cream
• 1 cup - coriander leaves, chopped

How to Make Green Prawn Curry

• Peel the prawns, leaving tails intact.
• Slit open along the back and remove the dark vein.
• In a food processor grind the garlic, ginger, spring onions and chillies to a paste with the oil.
• Transfer to a medium sized pan and cook for 2 minutes.
• Add the ground coriander, fennel and mustard seeds and coconut cream and cook for 3-4 minutes.
• Add 1/2 cup water to the garlic and spice mixture, cook uncovered over a medium heat for about 4 minutes.
• Add the prawns and cook stirring until the prawns are just tender and turn pink. Stir in the chopped coriander, serve immediately with rice.
• Serve this creamy curry with a fragrant spiced rice.