Ingredients
Method
1.Shell and devein the prawns, leaving the tails intact.
2.Heat 2 tablespoons of the oil in a large deep frying pan over high heat. Cook the prawns, in batches, for about 1½ minutes on each side or until golden and almost cooked through. Transfer prawns to a plate.
3.Reduce heat to medium. Add remaining oil to pan; cook lemon grass and onion, stirring, for 5 minutes or until onion is soft. Stir in garlic and turmeric; cook, stirring, for 1 minute. Add capsicum, coconut, tamarind, ginger and the water. Simmer, uncovered, for 5 minutes or until liquid has almost evaporated.
4.Meanwhile, blend or process coriander, mint, chilli and juice until chopped finely. Add the extra water; blend to form a smooth paste.
5.Return prawns to pan with fish sauce; simmer, uncovered, for 1 minute or until hot. Remove from heat; spoon coriander purée over curry.
6.Serve the curry with steamed rice and pappadams.
You can use any firm white fish fillet or salmon fillets in this recipe.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%