Fry one sliced onion, in olive oil until golden. Stir in 2tsp grated fresh ginger and 1/2tsp ground cumin, and 1/2tsp of crushed coriander seeds. After a minute stir in 1/2tsp of turmeric, pinch of dried chilli flakes and 250g raw prawns. Stir for a few minutes until the prawns turn pink. Add 250ml (approx) of roast tomato sauce (see post below), and heat. Serve on a bed of steamed rice, sprinkled with coriander.
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