Prawn Curry

Prawn Curry
serves 4 to 5

2 lb raw prawns
2 cups coconut milk
1 tablespoon desicated coconut
1 tablespoon ground rice
2 tablespoons ghee & oil mix
2 good size onions finely chopped
1 1/4 tablespoons garlic paste
1 tablespoon fresh ginger paste
2 tablespoons curry powder
1 teaspoon chilli powder
salt to taste
8/9 curry leaves
1/4 cup fresh lemon juice (if you don't have fresh use bottle)
2 tablespoons fresh coriander

Peel prawns and remove the veins. Dry roast the desicated coconut in heavy
based pan until golden. Set aside, do the same with the rice powder. When
cooked blend (using a blender) both of them with half a cup of the coconut
milk and make into a paste. Heat the ghee in a pan and stir fry the curry
leaves in the hot ghee, add the onions garlic and ginger paste and fry until
all ingredients dissolve into each other (curry leaves excepted). Now add
the curry powder, chilli powder and fry for a further 2 to 3 minutes on low
heat. Now add the salt, coconut and rice paste from previous and gently let
simmer. Simmer for around 10 to 15 minutes, add the prawns and cook for a
further 15 minutes until the prawns are cooked. Take of the heat stir in the
lemon juice and garnish with fresh coriander.


Source:

rec.food.cooking, rec.food.recipes