Green Prawn Curry

Directions

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 to 4 minutes.

Add ½ 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.