Goan Prawn Curry

Goan Prawn Curry

Serves 4

2 points/serving

400g frozen uncooked prawns, defrosted and peeled, tails left on
2 tbsp white wine vinegar
1tsp turmeric powder
1tbsp coriander seeds
1tsp cumin seeds
frylight
1 medium onion, sliced thinly
4 garlic cloves, cut into slivers
2.5cm piece of fresh root ginger, peeled and chopped finely
100ml 88%fat free coconut milk
juice of 1 lemon
300ml fish or vegetable stock
1 large green chilli, deseeded and finly sliced
1 bunch fresh coriander
salt

Place prawns in a bowl with the vinegar and ½tsp of salt and soak for 5 minutes.  Meanwhile, grind turmeric, coriander and cumin seeds together in a pestle and mortar or spice mill, until they are a fine powder.  Heat a large frying pan and spray with cooking spray, add the onion, garlic and ginger and fry gently for 5 minutes until softened.  Stir in the ground spices and fry fro 2 minutes more.  Add coconut milk, lemon juice and stock, bring to the boil then simmer for 5 minutes.  Add prawns and cook for 3-4 minutes until they have all turned pink.  Finally, stir in chilli and coriander just before serving