Mauritian Prawn Curry - cooking recipe

Ingredients

1 tablespoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon mace
4 cm piece fresh ginger
2 garlic cloves
1 onion (finely chopped)
salt
2 tablespoons peanut oil
400 g chopped tomatoes
1/2 lemon (juice and zest required)
1 stick cinnamon
1 tablespoon curry leaf
750 g prawns, peeled and deveined
grated nutmeg
1/2 cup chopped fresh coriander
3 -4 green finger chilies
water

Preparation

Measure out the turmeric, coriander, cumun, chilli power and mace into a bowl and grate over the peeled ginger and garlic.
Add some water to form a paste and then leave to the side.
Fry the onion gently until it softens.
Stir in the spicy paste and cook for a minute or so, stirring the whole time.
Pour in the tomatos and then fill a can with water and add that to the pan as well.
Squeeze in the lemon juice and put the cinnamon stick and curry leaves into the pan.
Simmer the sauce for 30 minutes so that it can thicken and the herbs can settle.
Add the prawns to the sauce and let them cook through.
Serve the dish and garnish with nutmeg, lemon zest, fresh coriander and chillies.