Prawn Curry
Recipe ID
                 62
CurryType        Seafood
Strength
                 Medium
Recipe           This curry is delightful because prawns
Description      take on the
                 curry flavor particularly well. It's also
                 quick!
Difficulty
Source
                 mlj@beta.lanl.gov (Emmelle)
Vegetarian       No
Vegan
                 No
Time to Prepare  Unspecified
TimeToCook
                 Unspecified
Number of
Servings         4-6
Ingredients      2 tamarind pods (I used 1/4 cup tamarind
                 paste--mljh)

                 1/4 cup warm water "
                 2 tablespoons Fish Curry Powder (see
                 recipe below)
                 2 tablespoons veg. oil
                 1 medium onion, finely chopped
                 1 teaspoon fennel seeds
                 1 tablespoon fenugreek
                 1 tomato, cut into wedges
                 1 pound of prawns (or large shrimp)
                 shelled and
                 deveined
                 juice of 1 lime
                 1/2 cup coconut milk

                 Fish Curry Powder

                 2 1/4 cups coriander seeds
                 1 tablespoon plus 2 tespoons fennel seeds
                 1/3 cup cumin seeds
                 1 1/2 teaspoons fenugreek
                 1 tablespoon black peppercorns
                 1/3 cup whole dried red chiles, such as
                 piquins
                 1 tablespoon plus 2 tespoons turmeric
                 powder
Instructions     Soak the tamarind in 1/4 cup warm water
                 for 20
                 minutes to soften.
                 Squeeze the softened tamarind pulp with the
                 fingers to
                 extract the juice and strain out any seeds
                 or fibrous
                 matter. Set aside.
                 Mix the curry powder with a little water to
                 form a paste.
                 Set aside.
                 Heat the oil in a wok over medium heat.
                 Saute the
                 onion, fennel and fenugreek until the onion
                 is translucent,
                 about 5 minutes.
                 Add the curry powder and continue frying.
                 Add the
                 tamarind water, mix well, and fry for a
                 minute or so
                 longer. Add the tomato wedges and cook
                 until
                 softened, about 10 minutes. Add the prawns
                 and lime
                 juice, and cook for 8 minutes or more,
                 until the prawns
                 are done. Add coconut milk, stir until
                 thickened, and
                 serve.

                 Fish Curry Powder :

                 This curry powder can be used for all types
                 of seafood
                 and
                 vegetable curries--fish, prawn, scallops,
                 and eggplant
                 are all
                 possibilities.

                 In a dry pan, gently fry, one at a time,
                 the coriander,
                 fennel, cumin, fenugreek, peppercorns and
                 the whole
                 chiles.
                 Fry the chiles until they are dark brown
                 and crispy.
                 Cool and
                 break the chiles into pieces. Place the
                 chiles in a spice
                 or
                 coffee grinder with the seeds and process
                 to a fine
                 powder. Add the turmeric powder and mix
                 well. Store
                 the powder in airtight containers when it
                 is completely
                 cool.
Notes            Firm white fish can be substituted or,
                 although not
                 traditionally Sri Lankan, an equivalent
                 amount of
                 scallops can also be substituted with
                 excellent results.

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