Saturday, February 9, 2008

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
  • Peel and devein the prawns, leaving the tails intact.
  • Toss the prawns with the turmeric.
  • Place the onion, garlic in a food processor and process until a paste is formed.
  • 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.
  • If the mixture starts to burn, add a little water.
  • When the paste is cooked, it should be a golden brown color and will have oil around the edges.
  • Stir the prawn, tomatoes and coconut cream, and simmer for about 5 minutes or until the prawns are cooked.
  • Stir in the coriander, season with salt and serve with rice.

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