Thursday, August 10, 2006

Coconut Prawn Curry

750 g Raw prawns (shrimps)
1 teaspoon Ground turmeric
1 cup Roughly chopped onion
4 cloves Crushed garlic
1/2 teaspoon Paprika
1 teaspoon Red chili, seeded and finely chopped
Pinch Ground cloves
1/4 teaspoon Ground cardamom
1 teaspoon Finely chopped fresh ginger
3 tablespoons Cooking oil
2 Tomatoes, diced
1 cup Coconut cream
2 tablespoons Fresh coriander leaves

1] Peel and devein the prawns, leaving the tails intact. Toss the prawns with the turmeric.
2] Place the onion, garlic in a food processor and process until a paste is formed.
3] Heat the oil in a deep-sided frying pan; carefully add the spicy paste, stir it into the oil and cook over low heat for 10 minutes.
4] If the mixture starts to burn, add a little water.
5] When the paste is cooked, it should be a golden brown color and will have oil around the edges.
6] Stir the prawn, tomatoes and coconut cream, and simmer for about 5 minutes or until the prawns are cooked.
7] Stir in the coriander, season with salt and serve with rice.

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