1 kg Green prawns
3 Cloves garlic
1 Cm piece ginger
4 Spring onions,
Roughly chopped 3 T Oil
1 T Ground coriander
1/2 ts Fennel seeds
3/4 ts Mustard seeds
1 c Coconut cream
1 c Coriander leaves, chopped
Cooking time: 15 minutes Peel the prawns, leaving the tails intact. Slit open along the back and remove the dark vein. In a food processor, gring the garlic, ginger, spring onions and chillies to a paste with the oil. Transfer to a medium-sized pan and cook for 2 minutes. Add the ground coriander, fennel and mustard seeds and coconut cream and cook for 3-4 minutes. Add 1/2 cup water to the garlic and spice mixture, cook uncovered over a medium heat for about 4 minutes. Add the prawns are just tender and turn pink. Stir in the chopped coriander, serve immediately with rice. —–