Coconut Prawn Curry

Photo: Emily

Ingredients

500 grams shell on prawns, cleaned& deveined

1 medium sized onion, finely chopped

3/4 cup coconut milk

1 1/2 teaspoons turmeric powder

1 teaspoon fennel seeds

1/2 teaspoon garam masala

3 curry leaves

Salt& sugar to taste

Chopped chilli/ coriander for garnish

2 garlic cloves

1/2 inch ginger

A pinch of salt

Preparation

Using a mortar and pestle, pound garlic, ginger and salt into a fine paste. If you don’t have a mortar and pestle, you can finely chopped them instead.

In a pot, heat up 2 tbsps of oil with onion, curry leaves and fennel seeds on a moderate heat. Saute until the onion becomes golden brown.

Add ginger-garlic paste, garam masala and turmeric powder. Saute until aromatic. Then add 1/3 cup of water and allow the pot mixture to bubble on low heat until the oil begins to separate.

Toss in the prawns and quickly, coat them with the spices and saute on low heat for 1 minute. Add more water if the bottom starts to stick.

Add coconut milk and let it simmer until boiling point. If you prefer more gravy, you can add more water at this stage. Season with salt and sugar to taste.

Garnish with chopped chilli or coriander. Serve while it’s hot!