Prawn Curry with Coconut

Prawn Curry with Coconut 

25 g (1 oz) tamarind pods
450 g (1 lb) peeled prawns
50 g (2 oz) desiccated coconut
400 ml (14 fl oz) water
25 g (1 oz) creamed coconut
100g (4 oz) frozen peas
4-5 curry leaves
1 green chilli, seeded and cut in half
40 g (1.5 oz) fresh ginger root, peeled and finely chopped, or about 1 x 5
ml (1 tsp) ground ginger
2 tomatoes, skinned and diced
25 g (1 oz) ghee or 2 x 15 ml (2 Tbsp) oil
1   5 ml (1 tsp) fenugreek seeds
2   5 ml (2 tsp) ground coriander or coriander seeds
2 small whole red chillis (optional)
salt
1 large onion, peeled and chopped 

1.Soak the tamarind pods in a teacup of hot water for 10-15 minutes and
extract the pulp. 2.Meanwhile rinse the prawns and drain well. Put the
desiccated coconut in a bowl with 300 ml/0.5 pint of the water and leave for
10 minutes. 3.Blend the desiccated coconut with the soaking liquid and
strain to get a creamy milk. Set the leftover pulp on one side. Place the
creamy milk in a saucepan, add the creamed coconut, peas, curry leaves,
green chilli, ginger, tomatoes and tamarind pulp, cover and allow to simmer
for 10-15 minutes. 4.Heat 1 x 5 ml spoon/1 tsp of the ghee or oil in a
separate pan and gently fry the fenugreek seeds, coriander and red chilli
until the fenugreek turns light brown. Do not let the mixture burn and
darken. Remove from the heat, allow to cool, then blend this mixture with
the reserved coconut pulp and the remaining water to make a fine paste.
5.Heat a further 1 x 15 ml/1 Tbsp of the ghee or oil and fry the prawns
until dry. Add the blended paste and gently fry for 5-6 minutes. Then
transfer and stir this into the simmering coconut milk mixture and add salt.
Simmer, covered, for 15-20 minutes. Before serving fry the onion in the
remaining ghee or oil then spoon it over the prawn curry. If preferred
remove the chilli halves, and serve with boiled rice.


Source:

rec.food.cooking, rec.food.recipes