Prawn Curry     


DescriptionThis curry is delightful because prawns take on the curry flavor particularly well. Its also quick!
Curry TypeSeafood
StrengthMedium
DifficultyUnknown
Sourcemlj@beta.lanl.gov (Emmelle)
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings4-6
Ingredients2 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
InstructionsSoak 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.
NotesFirm 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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