1 tablespoon coconut oil
1-pound prawns, peeled and deveined
1/2 onion, finely chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground turmeric
1 teaspoon curry powder
1 teaspoon paprika
1/2 teaspoon chili powder
2 cloves garlic, minced
1 can chopper tomatoes
3/4 cup coconut milk
1/2 teaspoon salt
coriander and chili peppers for garnish
1. Add 2 teaspoons of the oil on high heat in a large pan. Add the shrimp and cook for 1 minute on each side then remove the prawns from the pan. Add the remaining teaspoon of the oil to the pan with the onions.
2. Cook the onions for 5 minutes on medium heat, stirring occasionally. Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder and garlic.
3. Stir well, letting cook for 30 seconds then add in the tomato sauce and combine. Add in the coconut milk and prawns to the pan and stir well.
4. Garnish with coriander and chili peppers if desired.