Jumbo Prawn Curry

By on September 3, 2011

 Jumbo Prawn Curry

Ingredients:

  • 150 ml of Coconut Oil
  • 6 Green Cardamoms (Choti Ilaichi)
  • 5 Cloves
  • 3 Cinnamon Sticks (Dal Cheeni)
  • 5 tbsp. of Onions (finely choped)
  • 1 tbsp. of Fresh Ginger (finely chopped)
  • 1 tbsp. of Garlic (finely chopped)
  • 1/2 tbsp. of Green Chillies (finely chopped)
  • 8-10 Fresh Curry Leaves
  • 5 tbsp. of Puredd Fresh Tomatoe
  • 1/2 tbsp. of Grounded Corriander (Pisa Dhania)
  • 1/4 tbsp. of Red Chilli Powder
  • 1/4 tbsp. of Ground Turmeric (Haldi)
  • 1 kg of Raw Jumbo Prawns (shelled but tail left on)(cleaned well & de-veined)
  • 8 tbsp. of Coconut Milk
  • 3 tbsp. of Coconut Cream
  • Salt (to taste)
  • Bamboo Sticks (one for each prawn)

Instructions:

1) Heat the coconut on low heat, add the whole spices and let them splutter for 15 seconds.

2) Add the onion and saute for 5 minutes, until it becomes limp and starts to change color.

3) Stir in the ginger, garlic, green chillies, and curry leaves and saute for 2 minutes.

4) Add the pureed tomato, ground spices, and some salt. Saute until the oil separates from the mixture.

5) Push a small bamboo stick through the lenght of each prawn to keep them straight while they are cooking.

6) Add the prawns to the mixture and stir-fry over a high stove heat for 2 minutes.

7) Then add the coconut milk and bring it to a boil.

8 ) Simmer for 1 minute, then remove from the heat and stir in the coconut cream.