What you need:
1 tablesp. turmeric
1 teasp. ground coriander
1 teasp. ground cumin
half teasp. chilli powder
quarter teasp. mace
2 cloves garlic
2 tablesp. groundnut oil
1 x 400g tin chopped tomatoes (used fresh tomatoes instead)
juice and zest of half a lemon
1 stick cinnamon
1 tablesp. curry leaves
750g medium raw prawns, shelled and de-veined
good grating nutmeg
handful chopped fresh coriander
3-4 green finger chillies
Measure out the turmeric, coriander, cumin, chilli powder and mace into a bowl and grate over the peeled ginger and garlic cloves.
Add a little water to form a paste and then leave to one side. Finely chop the onion, adding a bit of salt to stop it catching and fry gently in the oil until it softens. Stir in the spice paste and stirring still, cook for a minute or so. Pour in the tomatoes then add about 500 ml of water and add it to the pan. Squeeze in lemon juice and pop in the cinnamon stick and curry leaves and let the whole sauce simmer gently for about half an hour so that it can thicken and the ground spices will lose their floury taste. When you are ready to eat add the raw prawns and let them cook through. Keep tasting to make sure they have lost their glassy middle.
Pour the curry into a shallow bowl and grate well with fresh nutmeg and the lemon zest. Sprinkle over the coriander and split the finger chillies lengthwise leaving their stalks and seeds intact.
Make it once and you will find yourself turning to it time and again!! Happy eating!!