1. Heat oil in pan, add onion and garlic and fry for a few minutes until softened.
2. Add the ginger and ground coriander, cumin and turmeric. Cook for 1-2 minutes.
3. Add the prawns and coconut cream and season with salt and black pepper.
4. Bring to the boil, reduce heat and simmer for 2-3 minutes.
5. Scatter chopped coriander through.
6. Serve immediately with rice and garnish with coriander sprigs.

Is lovely served with my favourite, Dhal.