Ingredients
Prawns -1 kg cleaned and deveined
Oil -1/4 cup
Ginger – 1 TBS
Garlic -1 TBS (paste)
Chillies -2 (long slices)
Chilli powder – 1 TBS
Turmeric powder – 1/2 tsp
Tomatoes – 2 (diced)
Coconut milk – 1 cup (1st press set aside)
Coconut milk – 1-1/2 cup (2nd &3rd press)
Shallots – 2 (diced)
Salt (to taste)
Ground black pepper – 1/2 tsp
Mustard seeds – 1/2 tsp
Shallots – 1/2 tsp
Curry leaves -for garnish
Preparation
Mix the prawns,turmeric,garlic together and set aside for 30min. In a clay pot if available or saute pan heat the oil, saute the shallots, ginger, green chillies for about 10min until oil seperates. Add the chilli powder and saute for a few more minutes add diced tomatoes and then the prawns and 2nd and 3rd pressed milk (or half a can of coconut milk if fresh cannot be obtained). Cook the prawns for about 20-30min until the prawns turn a bright pink color and are not rubbery. Set aside. In a skillet fry some mustard seeds then add 1 tsp shallot and curry leaves. Pour onto curry and serve hot with rice or chapatis.
7 Sep