Coconut Prawn Curry
By: Emily
Published: Tuesday, July 20, 2010 - 12:18am

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!