From merlynne@pacbell.net Thu Jan  3 10:01:02 2002
Date: Wed, 02 Jan 2002 17:37:25 -0800
From: Lynne King <merlynne@pacbell.net>
Reply-To: curry@yahoogroups.com
Subject: [curry] recipe Coconut Tiger Prawn Curry


>
>Coconut Tiger Prawn Curry
>
>(Gourmet Magazine)
>
>2 garlic cloves
>1/2-inch peeled fresh gingerroot
>3 fresh hot green chilies, serrano
>2 1/2 cups thinly sliced onion
>1/4 cup vegetable oil
>1 1/2 tablespoons ground coriander
>1 teaspoon ground cumin
>1 teaspoon turmeric
>1 teaspoon salt
>1/2 teaspoon freshly ground black pepper
>1/4 teaspoon ground cinnamon
>1/8 teaspoon ground cloves
>1 (14 ounce) can unsweetened coconut milk
>2 pounds jumbo tiger prawns or jumbo shrimp (about 24) shelled and deveined
>
>
>Mince garlic and gingerroot. Finely chop chilies. In a deep 12 inch heavy
>skillet cook onions in oil over moderate heat, stirring occasionally, until
>edges are browned. Add garlic, gingerroot, chilies, and remaining
>ingredients except coconut milk and prawns or shrimp and cook over
>moderately low heat, stirring occasionally, 8 minutes. Stir in coconut milk
>and remove skillet from heat. Sauce may be made days ahead and cooled
>completely before being chilled, covered. Shell prawns or shrimp, leaving
>tails and first shell segments intact, and devein if desired. Bring sauce to
>a boil, stirring. Add prawns or shrimp and simmer, uncovered, stirring
>occasionally, until just cooked through, 3 to 5 minutes.


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