800g raw tiger shrimp (cleaned, with shells)
2 medium shallots, finely chopped
2 medium tomatoes (de-seeded and diced finely)
2 spoons coconut oil
½ teaspoon turmeric
400ml coconut milk
200g macadamia nuts
Coriander to garnish
Blend macadamia and coconut milk in a high-speed blender until smooth. Set aside.
In a large pot, gently heat coconut oil. Soften onions on low heat until translucent.
Add the turmeric & peppercorns, still on low heat. Add tomatoes, stir occasionally, until a thick rich paste forms (this might take a while, until its a jam like consistency). Toss in prawn heads (if using, see ingredients) and cook on medium heat for 8 minutes or so.
Add coconut and macadamia milk, simmer gently for approximately 15 minutes (loosen with water if the sauce is too thick).
Add shrimp, season, stir and cook on medium-high heat for 2-3 minutes.
Serve with rice.
**Recipe via www.nutcellars.com.