Malabar Prawn Curry
 
150 millileters  coconut oil; 6 green cardamon pods
5 clove  3 cinnamon sticks
5 Tbsp  finely chopped onion
1 Tbsp  finely chopped fresh ginger
1 Tbsp  finely chopped garlic
1/2 Tbsp  finely chopped green chilli
8 - 10   fresh curry leaves
5 Tbsp  pureed fresh tomato;
1/2 Tbsp  ground coriander
1/4 Tbsp  red chilli powder;
1/4 Tbsp  ground turmeric
1 kg  raw prawns, shelled but leaving tails on,
  cleaned and de-veined
8 Tbsp  coconut milk, 3 tbsps coconut cream
  salt to taste
 
heat the coconut oil on a low heat, add the whole spices and let them 
splutter for 15 seconds. add the onion and saute for 5 minutes, until it 
becomes limp and starts to change colour. stir in the ginger, garlic, 
green chilli and curry leaves and saute for 2 minutes. add the pureed 
tomato, ground spices and some salt and saute until the oil separates from 
the mixture. push a small bamboo stick through the length of each prawn to 
keep them straight while they are cooking. add the prawns to the mixture 
and stir-fry over a high heat for 2 minutes. then add the coconut milk and 
bring to the boil. simmer for 1 minute, then remove from the heat and 
stir in the coconut cream. serve with rice. 
 
-- 
(ID: 3440) Mirror: rec.food.recipes: Thu, Feb 24, 2005


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