Heat the oil in a frying pan or shallow casserole and fry the chopped onion, garlic, ginger, chili, and coriander stalks for 3 minutes.
1 tablespoon Olive Oil, 1 Onion, 3 Garlic Cloves, 3 cm Fresh Ginger, 1 Chili, 2 tablespoon Coriander Stalks
Add the spices and fry for a further 2 minutes.
2 tablespoon Medium-Hot Curry Powder, 1 teaspoon Cumin, 1 teaspoon Garam Masala, ½ teaspoon Turmeric, ½ teaspoon Ground Coriander
Pour in the passata and spoon in the mango chutney. Give everything a good mix and simmer on a medium low heat for 10 minutes.
400 g Passata, 2 tablespoon Mango Chutney
Add the cooked king prawns and warm through for 3-4 minutes. Garnish with coriander leaves and season with salt and pepper.
375 g Cooked King Prawns, 1 tablespoon Coriander Leaves, Salt and Pepper