From mightymidget69@hotmail.com Fri Feb 25 16:03:55 2005 Date: Fri, 25 Feb 2005 02:42:32 +0000 (UTC) From: tubal cain Newsgroups: rec.food.recipes Subject: Malabar Prawn Curry Followup-To: rec.food.cooking, rec.food.recipes Malabar Prawn Curry 150 ml coconut oil; 6 green cardamon pods 5 cloves; 3 cinnamon sticks 5 Tbsps finely chopped onion 1 Tbsp finely chopped fresh ginger 1 Tbsp finely chopped garlic 1/2 Tbsp finely chopped green chilli 8-10 fresh curry leaves 5 Tbsp pureed fresh tomato; 1/2 Tbsp ground coriander 1/4 Tbsp red chilli powder; 1/4 Tbsp ground turmeric 1 kg raw prawns, shelled but leaving tails on, cleaned and de-veined 8 Tbsps coconut milk, 3 Tbsps coconut cream Salt to taste Heat the coconut oil on a low heat, add the whole spices and let them splutter for 15 seconds. Add the onion and saute for 5 minutes, until it becomes limp and starts to change colour. Stir in the ginger, garlic, green chilli and curry leaves and saute for 2 minutes. Add the pureed tomato, ground spices and some salt and saute until the oil separates from the mixture. Push a small bamboo stick through the length of each prawn to keep them straight while they are cooking. Add the prawns to the mixture and stir-fry over a high heat for 2 minutes. Then add the coconut milk and bring to the boil. Simmer for 1 minute, then remove from the heat and stir in the coconut cream. Serve with rice. -- Rec.food.recipes is moderated by Patricia D Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/