Step 1

Put the oil in a wide, deep saucepan and add the sliced onions. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft, but not brown.

Step 2

Take the lid off and add the grated ginger and garlic together with the turmeric, garam masala and chilli. Cook for 2 minutes, stirring occasionally. Add a splash of water if it gets too dry

Step 3

Add roughly ½ of the coconut milk and all of the prawns, turn the heat up and bring to the boil, then turn the heat back down and gently simmer for 3 minutes. If you find the curry becomes too dry, you can add in some or all of the rest of the coconut milk.

Step 4

After 5 minutes, add the ground almonds and chopped coriander and cook for 1 more minute, then serve with rice and/or naans and garnish with a little more chopped coriander.