Tomato prawn curry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | kilograms | Uncooked shelled prawns |
| 20 | Dried kashmiri chillies | |
| 10 | Peppercorns | |
| 1 | tablespoon | Corriander seeds |
| 1 | teaspoon | Cummin seeds |
| 25 | Tomatoes, peeled and chopped | |
| ½ | Coconut, milk from | |
| 2 | Onions, sliced | |
| 6 | Cloves garlic, chopped | |
| 1 | 1-inch piece ginger, chopped | |
| 4 | Green chillies | |
| Few curry leaves | ||
| 1 | Handful fresh corriander leaves | |
| Salt and pepper to taste | ||
Directions
Grind the chillies, corriander, cummin and peppercorns. Fry the onions, garlic and ginger until the onions have browned. Add the masala, fry for a minute then add the tomatoes and curry leaves and green chillies. Cook for a minute or so and then add the prawns and coconut milk and fresh corriander. Cook on a low heat until sauce has thickened.
From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)