Caril de tomato (tomato and prawn curry)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | kilograms | Red tomatoes |
| 1 | 1-inch piece turmeric -OR- | |
| 1 | teaspoon | Ground |
| 8 | Peppercorns | |
| 3 | Cloves | |
| ½ | teaspoon | Cummin |
| ½ | kilograms | Fresh uncooked prawns, cleaned and shelled |
| 1 | Coconut | |
| 2 | larges | Onions, finely sliced |
| 1 | 1-inch piece of ginger, finely sliced | |
| 4 | Cloves garlic, finely sliced | |
| 2 | Green chillies, finely sliced | |
Directions
Skin and chop the tomatoes then pass through a sieve to remove seeds. Grind together the turmeric, peppercorns, cloves and cummin. Extract a thick and thin milk from the coconut.
Fry the onion, ginger, garlic and chillies in a little oil until onions are slightly brown. Add spice mix and fry for 30 second or so. Add the prawns (if using cooked prawns add at the end of the cooking) and fry for a few minutes. Add the tomato juice and cook for 5 minutes. Add the thin coconut milk and cook for 5 minutes. Add the thick coconut milk and cook until the sauce is thick.
Serve with rice. Note : I was told this may be served with roasted dried prawns, never got to try them though.
From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)