Malabar Prawn Curry
150 ml coconut oil; 6 green cardamon pods
5 cloves; 3 cinnamon sticks
5 Tbsps finely chopped onion
1 Tbsp finely chopped fresh ginger
1 Tbsp finely chopped garlic
1/2 Tbsp finely chopped green chilli
8-10 fresh curry leaves
5 Tbsp pureed fresh tomato;
1/2 Tbsp ground coriander
1/4 Tbsp red chilli powder;
1/4 Tbsp ground turmeric
1 kg raw prawns, shelled but leaving tails on,
cleaned and de-veined
8 Tbsps coconut milk, 3 Tbsps coconut cream
Salt to taste
Heat the coconut oil on a low heat, add the whole spices and let them
splutter for 15 seconds. Add the onion and saute for 5 minutes, until it
becomes limp and starts to change colour. Stir in the ginger, garlic,
green chilli and curry leaves and saute for 2 minutes. Add the pureed
tomato, ground spices and some salt and saute until the oil separates from
the mixture. Push a small bamboo stick through the length of each prawn to
keep them straight while they are cooking. Add the prawns to the mixture
and stir-fry over a high heat for 2 minutes. Then add the coconut milk and
bring to the boil. Simmer for 1 minute, then remove from the heat and
stir in the coconut cream. Serve with rice.
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