Creamy Prawn Curry

Name: Creamy Prawn Curry
Ingredients: 500 g tiger shrimp; 1 1/2 tablespoons lemon juice; 3 tablespoons oil; 1/2 onion, finely chopped; 1/2 teaspoon ground turmeric; 1 cinnamon stick (5 cm piece); 4 cloves; 7 cardamom pods; 5 indian bay leaves; 2 cm gingerroot, grated; 3 garlic cloves, chopped; 1 teaspoon chili powder; 50 g creamed coconut, mixed with; 2/3 cup water or 2/3 cup coconut milk

14 ingredients

7 steps

Ingredients

500 g tiger shrimp
1 1/2 tablespoons lemon juice
3 tablespoons oil
1/2 onion, finely chopped
1/2 teaspoon ground turmeric
1 cinnamon stick (5 cm piece)
4 cloves
7 cardamom pods
5 indian bay leaves
2 cm gingerroot, grated
3 garlic cloves, chopped
1 teaspoon chili powder
50 g creamed coconut, mixed with
2/3 cup water or 2/3 cup coconut milk

Directions

1

Peel and devein the prawns, leaving the tails intact.
2

Put them in a bowl, add the lemon juice, then toss together and leave the for 10 minutes.
3

Rinse the prawns under running cold water and pad dry with paper towels.
4

Heat the oil in a heavy based frying pan and fry the onion until lightly browned.
5

Add the turmeric, cinnamon, cloves cardamom, bay leaves, ginger and garlic, and fry for 1 minute.
6

Add the chili powder, creamed coconut or coconut milk, and salt, to taste, and simmer for 2 minutes.
7

Add the prawns, return to the boil, then reduce the heat and simmer for 5 minutes, or until the prawns are cooked through and the sauce is thick.