Ingredients

Steps

• Heat a large wok over high heat until just smoking with the oil.
• Stir-fry mustard seeds and curry leaves for 3 minutes until seeds pop.
• Add spices, tamarind, chillies, and ginger and stir-fry for 2 minutes.
• Fry onions for 3 minutes until pale golden-brown.
• Incorporate garlic and stir-fry for 20 seconds.
• Toss prawns in the mixture and stir-fry for 5 minutes until pink.
• Mix in coconut, lime juice, and coriander, then season and heat for 1 minute.
• Serve prawns on plates with steamed rice.