A flavorful and quick-to-make prawn dish with a touch of spice and creaminess.
Chop the spring onions and tomatoes finely.
Use a sharp knife for precise chopping.
Heat oil in a frying pan over medium heat.
Ensure the pan is hot before adding ingredients to prevent sticking.
Add the chopped spring onions and sauté for 2 minutes.
Stir continuously to avoid burning.
Add the garlic and ginger, and cook for another minute.
Lower the heat slightly to prevent the garlic from burning.
Stir in the chopped tomatoes and cook until softened, about 3 minutes.
Mash the tomatoes slightly with the spatula for a smoother texture.
Add the prawns and cook until they turn pink, about 5 minutes.
Ensure the prawns are evenly coated with the tomato mixture.
Mix in the lime juice, coriander, creme fraiche, and garam masala. Let it simmer for 2 minutes.
Taste and adjust seasoning if necessary.
Serve hot, garnished with extra coriander leaves.
Pair with rice or bread for a complete meal.
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