Ingredients
- 2 lb raw prawns (shrimp)
- 2 cups coconut milk
- 1 tablespoon desicated (dry) coconut
- 1 tablespoon ground rice
- 2 tablespoons ghee & oil mix
- 2 good size onions finely chopped
- 1 ¼ tablespoons garlic paste
- 1 tablespoon fresh ginger paste
- 2 tablespoons curry powder
- 1 teaspoon chilli powder
- 8 to 9 curry leaves
- ¼ cup fresh lemon juice (if you don't have fresh use bottle)
- 2 tablespoons fresh coriandersalt to taste
Method
Peel prawns and remove the veins if it is not already cleaned. 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 coconutmilk 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).
Add the curry powder, chilli powder and fry for a further 2 to 3 minutes on low heat. 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.