Shrimp in coconut sauce
Chop the onion. Grate the ginger. Crumble the bay leaves.
Puree the onions with the ginger in the food processor and mix the turmeric, clove powder, cardamom, cinnamon, chili powder, freshly ground pepper and the bay leaf.
Heat the oil in the wok fruit and gently stir this paste until it smells nice.
Stir the coconut milk and yogurt through the spice paste and slowly bring to the boil while stirring.
Add the frozen prawns and let them simmer over medium-high heat for six to eight minutes, until they are covered in a thick creamy sauce.
Season with salt.
Serve with basmati rice and roasted pumpkin.
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