Shrimp/prawn curry     


DescriptionCaril de tomato (Tomato and prawn curry)
Curry TypeSeafood
StrengthUnknown
DifficultyUnknown
Sourcetrev@wg.icl.co.uk (Trevor Hall)
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients1/2 kg red tomatoes
1 inch piece turmeric (1tsp ground)
8 peppercorns
3 cloves
1/2 tsp cummin
1/2 kg fresh uncooked prawns, cleaned and shelled
1 coconut
2 large onions, finely sliced
1 inch piece of ginger, finely sliced
4 cloves garlic, finely sliced
2 green chillies, finely sliced
InstructionsSkin and chop the tomatoes then pass through a sieve to remove seeds.
Grind together the turmeric, peppercorns, cloves and cummin.
Extract a thick and thin milk from the coconut.

Fry the onion, ginger, garlic and chillies in a little oil until onions are slightly brown.
Add spice mix and fry for 30 second or so.
Add the prawns (if using cooked prawns add at the end of the cooking) and fry for a few minutes.
Add the tomato juice and cook for 5 minutes.
Add the thin coconut milk and cook for 5 minutes.
Add the thick coconut milk and cook until the sauce is thick.

Serve with rice.
NotesI was told this may be served with roasted dried prawns, never got to try them though.
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