Coconut Jinga

You will need
2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon fresh ginger, peeled and finely grated
6 tablespoons madras curry paste
50g carton creamed coconut
150ml hot water
400g pack cooked, shelled prawns
2 tomatoes, roughly chopped
1 teaspoon tomato puree
2 teaspoons lemon juice
1 tablespoon dessicated coconut
300g pack basmati rice, cooked as per pack instructions
4 tablespoons mango chutney

Method
Heat the oil in a frying pan or wok and cook the onion and ginger until soft.
Add the curry paste and gently fry for 2 minutes. Dissolve the creamed coconut in the hot water in a jug, then stir into the onion and ginger mix with the prawns. Add the tomatoes, tomato puree and lemon juice.
Simmer for 5 minutes. Serve hot on a bed of rice, garnished with the desiccated coconut, with the chutney as an accompaniment.