1 handful fresh coriander (finely chopped, a few leaves left for garnish)
Mix the prawns with lemon juice and turmeric and leave to marinade while you prepare the sauce.
spray a non stick pan or wok with 1cal oil and gently soften the onion. Once it startes to become translucent, add the mustard seed and cumin and heat till popping. Then add the garlic, chilli and ginger. Cook for 2-3 minutes.
Add in the tomato puree and 2-3 tablespoons of water and reduce the mixture down by about a third so you have a thickish sauce
Add the coconut milk and heat through.
Add the prawns with the marinade and the chopped coriander. Bring to a very gentle simmer and cook for 5-10 minutes till the prawns are fully cooked through
Serve garnished with the reserved coriander leaves
This is a much simplified low calorie version of a recipe originally from Reza's Indian Spice