Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ kilograms | Uncooked shelled prawns |
| 20 \N | Dried kashmiri chillies |
| 10 \N | Peppercorns |
| 1 tablespoon | Corriander seeds |
| 1 teaspoon | Cummin seeds |
| 25 \N | Tomatoes, peeled and chopped |
| ½ \N | Coconut, milk from |
| 2 \N | Onions, sliced |
| 6 \N | Cloves garlic, chopped |
| 1 \N | 1-inch piece ginger, chopped |
| 4 \N | Green chillies |
| \N \N | Few curry leaves |
| 1 \N | Handful fresh corriander leaves |
| \N \N | Salt and pepper to taste |
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)