Indian Prawn Curry Recipe

Ingredients :

1 kg

1 tablespoon

2 cups

2 tablespoons

5 cloves

3 teaspoons

2 tablespoons

1 teaspoon

2 teaspoons

1 1/2 teaspoons

2 tablespoons

Raw prawns

Desiccated coconut

Ground rice

Coconut milk

Ghee or oil

Curry leaves

Medium onions, finely chopped

Garlic, finely chopped

Finely grated fresh ginger

Madras curry powder or paste

Chili powder, optional

Paprika

Salt

Lemon juice

Method :

Shell and de-vein the prawns.
Put desiccated coconut into a dry pan and toast over medium heat, shaking pan or stirring constantly until coconut is golden brown.
Remove from pan and do the same with the ground rice.
Put both into blender container with about half a cup of the coconut milk and blend until smooth and coconut is very finely ground.
Heat ghee in a saucepan and fry the curry leaves for 1 minute.
Add onions, garlic and ginger and fry until golden brown, stirring with a wooden spoon.
Add curry powder, chili powder and paprika and fry on low heat, stirring.
Do not let the spices burn.
Add blended mixture, coconut milk and salt, stir while bringing to simmering point.
Do not cover.
Simmer gently for 15 minutes, stirring occasionally.
Add prawns, stir to mix, simmer for further 10-15 minutes or until shrimps are cooked and gravy thick.
Stir in lemon juice,
Serve with rice.