Coconut Ginger Carrots and Prawns

800gr medium green prawns

3 cloves garlic, crushed

½ tsp. ground fenugreek

1 small onion, roughly chopped

2 tsp. fresh ginger, grated

½ ground turmeric

2 tsp. mild curry powder

8 cardamom seeds

1 tsp. cumin seeds

2 tbsp. vegetable oil

2 large carrots, coarsely grated

4 green shallots, sliced

400ml coconut milk

• Shell and devein prawns, leaving tail intact.

• Process garlic, fenugreek, onion, ginger, turmeric, curry powder, seeds and half the oil until smooth.

• Heat remaining oil in wok, add garlic mixture, and stir until fragrant.

• Add carrots, stir-fry 2 minutes, and remove.

• Add combined prawns and shallots, in batches, stir-fry until prawns are just tender.

• Add carrots and coconut milk, stir until hot.

• Serves 2-4.