Fry the onions, ginger and garlic in the oil
for about 10 mins. Stir in the turmeric and
coriander, then fry for 1 min more. Tip the
mixture into a blender with the tomatoes
and creamed coconut, then blend to a purée.
Return to the pan with 300ml water, the
chutney, chilli and pepper and simmer for
10 mins. You can freeze it at this stage.
Stir in the prawns and cook for a few mins
more until they turn pink – take care not to
overcook them or they’ll become tough. Add
the coriander, then season to taste with salt,
pepper and lemon juice just before serving.