2 tbsp. Sunflower oil
1 large onion, chopped
3 spring onions, sliced
3 tbsp. coriander leaves and stalks, chopped
3 inch piece ginger ground
4 garlic cloves, ground
Heat the oil in a pan and add the onions and cook for a few minutes until soft add the spring onion and coriander leaves and stalks, cook for 2 minutes. stir in the ginger, garlic, cumin, coriander, turmeric, salt and chilli and cook for 1-2 minutes, add in the tomatoes. simmer for 5 minutes, stirring, until the sauce thickens.
Stir in the prawns, reduce the heat and cook for 5-10 minutes until the prawns are cooked through. Remove from the heat, if sauce is too thick add a few tablespoons of water.
serve with rice or chapatti