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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From cook book The Food of the World 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.
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