I found this interesting recipe from Vanilla Magazine Mar 08 issue. Can't wait to try it out, should taste well with rice or pasta :>
A special curry from the white washed beaches of Fiji! Not what we Asians normally expect, this is refreshingly spicy and sweet with just a hint of heat. For a fusion twist, use it as a sauce for pasta.
-500g prawns, shelled
-1 tsp brown mustard seeds
-1 tsp cumin
-1 tsp chilli powder
-1 onion, chopped
-1 small can tomato paste
-1 can whole tomatoes
-1/2 cup water or stock
-Salt and pepper to taste
-A handful of coriander, chopped
1. Heat some oil in a pan and saute mustard seeds, cumin and onions briefly.
2. Add chilli powder, tomato paste, tomatoes and stock. Bring to a boil.
3. Add the prawns and cook until done.
4. Adjust seasoning and serve hot, sprinkled with some coriander.