Steps
- Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil, and a pinch of salt and pepper. Stir well to coat the prawns, cover, and marinate in the fridge for 15 minutes.
- While prawns are marinating, cook the rice according to the packet instructions. Once done, cover and keep warm.
- Heat 1 tablespoon of oil in a wok or frying pan over medium-high heat. Add the prawns and stir-fry for 2-3 minutes until they turn lightly golden. Remove with a slotted spoon and set aside.
- Add the remaining 1 tablespoon of oil to the pan and reduce the heat to medium. Add the onion and cook, stirring occasionally, for 5 minutes until softened. Stir in the chopped tomato, then cover and simmer over medium heat for 5 minutes until the tomato is soft.
- Return the prawns to the pan, add the yoghurt and coriander, and stir gently to warm through for 1 minute. Adjust seasoning to taste, then serve with the warm rice.