Prawn Curry

Recipe Ingredients

1		Large prawns
4 teaspoons	20ml	Chile powder
1/4 teaspoon	1.3ml	Turmeric powder
		Salt to taste
1		Lemon - juice of
5		Cinnamon - powdered
		Oil for seasoning
4		Onions - chopped
		A few sprigs of curry leaves
1		Stem of lemon grass
3		Flakes - (6 g) garlic, crushed
2 1/2		Ginger - chopped
4		Green chiles - slit lengthwise
1/2 cup	46g / 1.6oz	Grated coconut
2 teaspoons	10ml	Raw rice
1 teaspoon	5ml	Mustard seeds
1 1/2 cups	355ml	Thick coconut milk

Recipe Instructions

WASH, clean and devein the prawns. In a bowl, put the prawns, chile powder, turmeric powder, salt, lime juice and cinnamon. Mix well and keep the prawns aside to marinate for 30 minutes.

Heat oil in another pan and fry the onions, curry leaves, lemon grass, garlic, ginger and green chiles until the onions turn light brown. Add the marinated prawns and saute for five minutes.

Grind together the grated coconut, raw rice and mustard seeds to a fine paste. Add the thick coconut milk to it, mix well and keep aside. When the prawns turn pink, and are almost dry, add the ground coconut-rice mixture and simmer until the gravy is thick.

Serve hot with rice.

Source:
Indian Cooking by Naomi Good

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