Using a mortar and pestle, pound coriander, chilli and ginger. Stir in turmeric and cumin.
Heat oil in a frying pan over medium–high heat. Add onion, stirring for 5 minutes or until softened. Add coriander mixture, cinnamon and curry leaves. Stir for 1 minute. Add tomatoes and 375 ml water. Bring to the boil, then reduce heat to low and simmer for 10 minutes or until thickened. Add prawns and stir for 5 minutes or until just cooked. Season, then serve with rice.


  • 1 tbsp finely chopped coriander roots and stems
  • 1 long green chilli, chopped
  • 1 tbsp finely grated ginger
  • 2 tsp each ground tumeric and cumin
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 1 cinnamon quill
  • 10 curry leaves
  • 400 g canned chopped tomatoes
  • 1 kg green king prawns, peeled with tails intact, cleaned
  • steamed white rice, to serve