Prawn Satay Curry with Jasmine Rice

Preparation

• 1
  In a bowl, mix together the tumeric, paprika, curry powder, cumin, coriander and pinches of salt and sugar.
• 2
  Devein the defrosted king prawns and then put them in the bowl of mixed spices. Toss to coat them in the spice mixture and then leave the covered bowl in the fridge to allow the prawns to marinate, for about 2 hours if possible.
• 3
  Finely chop the onion, deseed and slice the red pepper into short strips then peel and finely chop the garlic Deseed and finely chop the chillies and then peel and grate the ginger.
• 4
  In a large pan, saute the chopped onion over a low heat in a tablespoon or two of sunflower oil for 2 minutes. Add the prepared red pepper, chillies, garlic and ginger and continue to saute, stirring occasionally, for 5 minutes.
• 5
  Mix together the peanut butter, soy sauce and the juice of the lime. Stir the mixture into the sauteed vegetables, gradually add and stir in the hot fish stock and then simmer for a minute or two.
• 6
  Add the coconut milk a little at a time, stirring it in, and bring to a gentle simmer.
• 7
  Cook the prepared prawns in the sauce for 3-4 minutes or until the prawns are cooked through.
• 8
  Serve, garnished with chopped peanuts and fresh coriander, with a portion of jasmine rice.