We are both lovers of seafood and completely sold when it comes to anything with coconut in it. This recipe is adapted from one of the Waitrose magazines and serves 4. I actually made the whole batch of sauce and then saved half of it and froze a portion so it would make another nights dinner.
Finely slice an onion and a thumb size piece of ginger and crush 2 garlic cloves. Add to a medium frying pan and fry in a spoonful of coconut oil until softened and they start to caramelise. Once the onions are nicely browned, add a tablespoon of tomato puree and a large teaspoon of medium curry powder to the pan and fry for another couple of minutes.
Turn the heat down slightly and chuck in two roughly chopped tomatoes and a large tin of coconut milk. Let the mixture summer for 10-15 minutes until reduced and thickened. It should be a thick sauce consistency when ready.
At this point I halved the sauce and put some in a Tupperware for another nights dinner. Add a packet (approximately 300g for 2 people- 2 packets if serving 4 people) of raw king prawns to the bubbling sauce and allow them to cook for 3-4 minutes or until they turn pink. Finally squeeze in the juice and grate the zest of half a lime into the sauce.
Serve with basmati rice and sprinkle with coriander leaves to finish.