Coconut Tiger Prawn Curry

Recipe Ingredients

2		Garlic cloves
1/2		Inch peeled fresh gingerroot
3		Fresh hot green chilies, serrano
2 1/2 cups	156g / 5.5oz	Thinly-sliced onion
1/4 cup	59ml	Vegetable oil
1 1/2 tablespoons	22ml	Ground coriander
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground cloves
1		Unsweetened coconut milk - (14 oz)
2 lbs	908g / 32oz	Jumbo tiger prawns - (abt 24) - shelled, deveined
		(or 2 lbs jumbo shrimp )

Recipe Instructions

Mince garlic and gingerroot. Finely chop chilies. In a deep 12-inch heavy skillet cook onions in oil over moderate heat, stirring occasionally, until edges are browned. Add garlic, gingerroot, chilies, and remaining ingredients except coconut milk and prawns or shrimp and cook over moderately-low heat, stirring occasionally, 8 minutes.

Stir in coconut milk and remove skillet from heat. Sauce may be made days ahead and cooled completely before being chilled, covered.

Shell prawns or shrimp, leaving tails and first shell segments intact, and devein if desired. Bring sauce to a boil, stirring. Add prawns or shrimp and simmer, uncovered, stirring occasionally, until just cooked through, 3 to 5 minutes.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9443) - from the TV FOOD - NETWORK

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