3 tbsp vegetable oil
3 red onions, finely diced
3 long green chillies, deseeded, sliced lengthways, cut in half
2 tsp grated ginger
3 large garlic cloves, chopped
1/2 tsp ground turmeric
1 1/2 tsp garam masala
1 tsp chilli flakes
1 tsp sea salt flakes
1.5kg green medium king prawns, peeled, deveined, tails intact
2 tomatoes, cut into wedges
1 tbsp lemon juice
2 tbsp pouring cream (optional)
Coriander sprigs, to garnish
Steamed rice, to serve (optional)
Pappadums, to serve
1/2 cup flaked coconut, toasted
1 lebanese cucumber, sliced
1 lemon, segmented
1/2 cup roughly chopped coriander leaves
To make coconut sambal, toss all ingredients. Set aside.
On a barbecue side burner or flat plate, or a stovetop, heat oil in a frying pan over a medium heat. Stir-fry onions for 3-4 minutes or until beginning to brown. Add chillies, ginger and garlic. Stir-fry for 1 minute. Add turmeric, garam masala, chilli flakes and salt. Cook for 1-2 minutes or until fragrant.
Add prawns, tossing for 3-4 minutes or until almost cooked. Add tomatoes and lemon juice. Toss for 1 minute. Remove from heat and add cream, if using.
Garnish prawns with coriander, and serve with some pappadums, rice, if using, and coconut sambal.