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1 lb peeled prawns
Marinate the prawns in lemon juice, garlic, cumin, and ginger for at least 1 hour.
Cook the prawns in a little margarine or ghee for a few minutes, stirring constantly. Set aside.
Add the remaining margarine or ghee to the prawn juices in the pan.
Add the onions and spinach and reduce to a moderate heat. Cook covered.
When partly reduced, crumble in the stock cube and stir.
Add the chilies, nutmeg, creamed coconut, and prawns.
Serve with coconut rice and a side salad.
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