 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Although I am not a great cook (can barely cook to 'survive', not 'serve up' this is quite a tasty dish, especially in cold weather. A hot curry will 'warm the cockles of one's heart' Ingredients:
3 tablespoons chili powder |
1 cup coconut milk or 1 cup coconut cream |
5 -6 curry leaves |
salt |
lemon juice |
2 tablespoons curry powder |
1/4 teaspoon fenugreek seeds |
3 cloves garlic, chopped |
1/4 teaspoon ginger, minced |
2 lbs green shrimp |
1 teaspoon rice flour or 1 teaspoon gravox, to thicken curry (these ingredients are mostly available from any asian grocery outlet.) |
Directions:
1. Method.
2. Clean prawns (shell and de-vein).
3. Gently fry fenugreek and curry leaves in heated oil.
4. Add the onion, garlic, ginger and fry till onions turn golden, continually stirring evenly.
5. Add curry powder, chilli powder and fry for a minute, then turn in coconut milk and ground rice (the ground rice must be blended with a bit of coconut milk), cinnamon, lemon juice and salt, and simmer for 15 minutes, adding the extra coconut milk if needed.
6. Add the prawns, cover and allow to simmer for around twenty minutes.
7. For a'Black Curry' the Curry powder and Chilli powder must be lightly roasted, separately.
8. Add salt and lemon juice to taste.
9. Yields, Servings and times are`guestimates'.
10. I have not recorded this info.
|
|