Step 1

Clean the prawns/shrimp by removing the heads (if using) and setting them aside.

Step 2

Peel the shell, leaving the tails intact and de-vein the shrimp.

Step 3

Rinse the prawns/shrimp and prawns/shrimp heads separately.

Step 4

Sprinkle the salt and curry powder over the shrimp and mix well and set aside to marinate while you cook the curry.

Step 5

Heat a frying pan over medium high heat, and add the coconut oil.

Step 6

Add the prawn/shrimp heads to the pan if using.

Step 7

Cook the prawn/shrimp heads for about 5 -10 minutes until the heads become crispy and caramelized. If not using the heads proceed to the next step.

Step 8

Add the onion, ginger, garlic, a generous pinch of salt and reduce the heat to medium and cook the shrimp heads until they soften - a few minutes.

Step 9

Add the curry powder, fennel powder, paprika, cayenne pepper, black pepper, curry leaves and stir frequently for about 5 minutes, until the spices are fragrant and have formed a paste with the onion, garlic and ginger.

Step 10

Add the coconut milk, 2/3 cup water, fresh red chili pepper, lime juice and stir to combine. Bring to a boil.

Step 11

Cover and simmer for about 10 - 15 minutes until the mixture is thick.

Step 12

Add the peeled prawns/shrimp into the curry base and gently mix to combine and completely coat the prawn/shrimp with the sauce. Add a bit of water if the sauce is too thick, or you would like more sauce.

Step 13

While stirring, bring the mix to a boil. Cook for an additional 10 minutes, or just until the prawns/shrimp is cooked through and is pink. Season with salt to taste.

Step 14

Turn off the heat and cover the pan with a lid and let the prawns/shrimp sit in the sauce for a few minutes.

Step 15

Sprinkle cilantro to garnish if using, and serve with steamed Basamati rice . Enjoy!