Try this aromatic curry for an exciting but healthy meal, made with prawns and served with a creamy raita.
Make the raita; mix together the crème fraîche with the mint and crushed garlic. Season to taste and set aside.
Spray a nonstick wok or large frying pan with oil and heat over a high heat. Add the onions to the pan and cook for 3–4 minutes until beginning to soften. Add the tikka masala sauce to the pan with the ginger and bring to the boil. Stir in the prawns and cook for another 3–4 minutes, or until the prawns are cooked though.
Divide the curry between plates and scatter with the coconut and coriander leaves. Serve with wholegrain rice, or naan and serve with the raita.