SHRIMP CURRY IN COCONUT MILK

SHRIMP  CURRY IN COCONUT MILK

INGREDIENTS

1 Kg Prawns or Shrimps - Cleaned and De-Veined

Juice of 1 Lime

1 Teaspoon Salt or To Taste

1 Large Onion - Crushed to a Paste

5 Large Garlic Cloves - Freshly Crushed or Chopped

Half an Inch of Fresh Ginger - Finely Chopped

1 Teaspoon Chilli Powder  (OR 2,  if you want it hotter)

1 Teaspoon Turmeric Powder

1 Teaspoon Coriander Seed Powder

1 Teaspoon Cumin Seed Powder

3 Medium Sized Tomatoes - Peeled, De-seeded and Roughly Chopped

Half a Cup Water

400 ml Coconut Milk

Cooking Oil - A little less than a Cup

FOR GARNISHING

2 or 3 Green Chillies

Cilantro - Roughly Chopped

Coconut Cream - A little

DIRECTIONS

Marinate prawns in lime juice and set aside for 15 minutes.

1)  Place a heavy based pot or pan on moderate heat. Add the oil and then tip in the onion paste. Keep stirring until most of the water has evaporated and onion is cooked through.

2)  Add the ginger and garlic. Stir fry for about a minute to get rid of the rawness. Lower the heat and add the chilli, turmeric, cumin and coriander powders. Stir and immediately tip in the tomatoes and half a cup of water. Cover with lid and let steam on low heat for a few minutes.

3)  Uncover the pan and increase the heat. Stir fry until the tomatoes are mushy and the oil separates. Take pan off the heat and add coconut milk. Add salt. Stir well and return pan to heat.

4) Once it starts boiling, add the marinated prawns. Stir and let cook on high heat for 3 to 4 minutes. Taste to check salt and add more if required. Cover with lid and switch off the flame. Let it settle for a few minutes before serving.