Instructions: Heat the oil in a large fryingvpan and gently fry the onionsvuntil golden brown about 6 minutes.

Add all the spicessugar bayleaves and seasonings and mix everything very well together for a minute or two allowing the heat to draw out the flavours.

After that add the tomatoes and bring these up to simmering point.

Now stir in the prawns and cook these for 5 minutes stirring all the time to coat with the spicy mixture.

Now turn the heat to a very gentle simmer and crumble the creamed coconut into the mixture.

Stir until the coconut has dissolved and serve with rice and mango chutney.

Serves 4

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