Coconut Prawn Curry


Photo: Emily
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Ingredients

500 grams shell on prawns, cleaned& deveined
1 medium sized onion, finely chopped
3/4 cup coconut milk
1 1/2 teaspoons turmeric powder
1 teaspoon fennel seeds
1/2 teaspoon garam masala
3 curry leaves
Salt& sugar to taste
Chopped chilli/ coriander for garnish
2 garlic cloves
1/2 inch ginger
A pinch of salt

Preparation

1
Using a mortar and pestle, pound garlic, ginger and salt into a fine paste. If you don’t have a mortar and pestle, you can finely chopped them instead.
2
In a pot, heat up 2 tbsps of oil with onion, curry leaves and fennel seeds on a moderate heat. Saute until the onion becomes golden brown.
3
Add ginger-garlic paste, garam masala and turmeric powder. Saute until aromatic. Then add 1/3 cup of water and allow the pot mixture to bubble on low heat until the oil begins to separate.
4
Toss in the prawns and quickly, coat them with the spices and saute on low heat for 1 minute. Add more water if the bottom starts to stick.
5
Add coconut milk and let it simmer until boiling point. If you prefer more gravy, you can add more water at this stage. Season with salt and sugar to taste.
6
Garnish with chopped chilli or coriander. Serve while it’s hot!

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Yield:

6 servings

Added:

July 20, 2010

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