Ingredients
-
500
-
1 1/2
-
3
-
1/2
-
1/2
-
1
-
4
-
7
-
5
-
2
-
-
-
-
-
Directions
Creamy Prawn Curry,From cook book “The Food of the World”,Well done Tomoko! I had king prawns so I hunted to find a different recipe for them. I loved this recipe because I always have the ingredients on board. It was incredibly quick to cook, even though I did cook for a little longer than stated to really enhance the flavours. I had some bacon that I chopped up & threw in as well that did not hurt at all. I did have to use ground ginger because I did not have fresh. That also did not hurt. used a full can of coconut cream so it was not as thick. I served it on steamed rice. My husband thoroughly enjoyed it because it actually had flavour.,Wow! This was amazing!! I added some fresh julienne of ginger and a handfull of coriander, which finished it off perfectly. With some hot buttery naan, it was divine.
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Steps
|
1
Done
|
Peel and Devein the Prawns, Leaving the Tails Intact. |
|
2
Done
|
Put Them in a Bowl, Add the Lemon Juice, Then Toss Together and Leave the For 10 Minutes. |
|
3
Done
|
Rinse the Prawns Under Running Cold Water and Pad Dry With Paper Towels. |
|
4
Done
|
Heat the Oil in a Heavy Based Frying Pan and Fry the Onion Until Lightly Browned. |
|
5
Done
|
Add the Turmeric, Cinnamon, Cloves Cardamom, Bay Leaves, Ginger and Garlic, and Fry For 1 Minute. |
|
6
Done
|
Add the Chili Powder, Creamed Coconut or Coconut Milk, and Salt, to Taste, and Simmer For 2 Minutes. |
|
7
Done
|
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. |
