1In a large, deep frying pan, heat oil on medium. SautÈ onion, garlic, ginger, and chilli 3-4 mins, until onion is tender.
2Add tomatoes, garam masala and turmeric (see tip). Cook 4-5 mins, until tomatoes soften.
3Stir in prawns and cook 1 min. Mix in coconut milk, cashews and tamarind. Bring to boil. Reduce heat to low and simmer 2-3 mins, until prawns change colour and are cooked through.
4Serve sprinkled with coriander and accompanied with steamed rice and lime wedges.
Top Tip: Leaving prawn heads on creates a rich seafood-flavoured sauce. You can use fresh turmeric root, found in some supermarkets, in place of ground. Brighter in colour, it has a fresher, more lively flavour. Peel off brown skin with a teaspoon, then grate double the amount you'd use for dried, to add to curries, soups and pilafs.
Photo: Rob Shaw/Bauer