In a large bowl, add the oil, turmeric, fenugreek, salt and pepper. Then juice the lime and add this to the mix before chopping the chillies and adding these. Measure 40 g of desiccated coconut and use a knife to break it up, then add to the mix. Continue by peeling the ginger then slicing it into small thin sticks before adding to the mix. Finally add the prawns and stir in thoroughly then leave for 10 minutes to marinate.

Heat a large non-stick frying pan on a medium heat then add the bowl contents and spread out in the pan. Allow to cook for 1-2 minutes before turning and repeating. You may need to do this a couple of times, ideally both sides of the prawns should turn red and they are ready. Serve with a simple salad or rice and chopped coriander leaves if you like them.