INGREDIENTS
1 can coconut cream
½ red or white onion finely chopped
2 tsps tumeric
1 tsp fresh minced ginger
3 tsps fresh minced garlic
½ tsp Himalayan salt
2 tbls fresh lemon juice
3 large tomatoes skinned and finely grated
2 heaped tsps Banting curry spice
1 tsp cracked black pepper
a little sweetner of choice xylitol, stevia or erythritol
1 kg deveined and peeled prawns
olive oil
butter
2 tsps cayenne pepper
1 tsp chilli flakes
2 tsps ground coriander
parsely for garnishing
METHOD
Sauté the onion, garlic and ginger in some butter and olive oil for a few minutes. Add all the spices, salt, sweetner and black pepper. Sauté for a further few minutes. Add the tomatoes and simmer for a while. Add the tin of coconut cream and mix well. Reduce the liquid to a nice thickish consistency. Add the prawns and cook for a few more minutes until cooked. Serve on some caulimash or caulirice.
