Indian prawn korma

Ingredients
    1/2 cup thick plain yoghurt
    2 tablespoons desiccated coconut
    1 teaspoon ground paprika
    1 teaspoon garam masala (see note)
    1 teaspoon chilli powder
    1 teaspoon ground coriander
    1/2 teaspoon ground cumin
    165ml can coconut cream
    1kg green prawns, peeled, deveined
    2 tablespoons canola oil
    1 large onion, finely chopped
    2 garlic cloves, crushed
    3cm piece ginger, peeled, grated
    steamed basmati rice, coriander leaves and pappadums, to serve

Method
    Combine yoghurt, coconut, paprika, garam masala, chilli powder, coriander, cumin and coconut cream in a large bowl. Season with salt and pepper.

    Add prawns to bowl and stir until well coated in yoghurt mixture. Cover and refrigerate for 30 minutes.

    Heat oil in a frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Add garlic and ginger. Cook for 1 minute. Add prawns and marinade. Cook, stirring often, for 10 minutes or until prawns are cooked through.

    Spoon curry over rice and top with coriander. Serve with pappadums.