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