Coconut Prawn Curry Recipe

Ingredients :

750 g

1 teaspoon

1 cup

4 cloves

1/2 teaspoon

1 teaspoon

Pinch

1/4 teaspoon

1 teaspoon

3 tablespoons

1 cup

2 tablespoons

Raw prawns

Ground turmeric

Roughly chopped onion

Crushed garlic

Paprika

Red chili, seeded and finely chopped

Ground cloves

Ground cardamom

Finely chopped fresh ginger

Cooking oil

Tomatoes, diced

Coconut cream

Fresh coriander leaves

Method :

Peel and de-vein the prawns, leaving the tails intact. Toss the prawns with the turmeric.
Place the onion, garlic in a food processor and process until a paste is formed.
Heat the oil in a deep-sided frying pan; carefully add the spicy paste, stir it into the oil and cook over low heat for 10 minutes.
If the mixture starts to burn, add a little water.
When the paste is cooked, it should be a golden brown color and will have oil around the edges.
Stir the prawn, tomatoes and coconut cream, and simmer for about 5 minutes or until the prawns are cooked.
Stir in the coriander, season with salt and serve with rice.