1. Mix together powdered ingredients (turmeric, coriander, cumin, chilli, mace) and make into a paste with a little water. Mix in the ginger-garlic mixture.
2. Heat the oil in a fry pan and sauté the prawns (do not overcook). Season with salt and cracked pepper. Drain and set aside. In the same pan gently fry the onion until it softens.
3. Stir in the spice paste and cook for a minute or so before adding the tomatoes. Add a little water (about three quarters of the empty tomato can). Squeeze in the lemon juice and zest, add the curry leaves and coconut cream and simmer gently until thickened. Remove the curry leaves and cinnamon stick.
4. Add the prawns and toss through. Serve on top of steaming hot rice and garnish with chopped coriander leaves.
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 4|
|Calories from Fat: 69 (55%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 143.2mg||5 %|
|Potassium 525.8mg||14 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 11.5g|
|Protein 3.1g||4 %|
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Calories per serving: 126
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