In a blender put the garlic, slat, coriander, chilli, ginger, tamari sauce, tomato paste, sesame seeds and lime juice and honey and blitz until a smooth paste is formed.

In a pan saute the onions in ghee/coconut oil until the onions are soft, then add any veg/fish/meat to the onions and then add the paste you have just made and stir in for a minute or two.

Then add the coconut cream and water to the curry.

Add the prawns (or finely chopped other meat) and leave to cook until prawns are pink and veg is soft (15-20 mins).

Taste the curry and add any further salt or chilli if required and add desiccated coconut .

Serve with brown rice or over a pile of vegetables, and garnish with sesame seeds, coriander and some yogurt.