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Indian Prawn Curry

MyCookbook Recipe Database
MyCookbook Member: Carmen
Recipe Category: Seafood
Recipe Preparation Level: easy
    25g (3/4 oz) ghee or butter
    1 onion, finely chopped
    3 cloves garlic, crushed
    1 tsp grated fresh ginger
    1/2 tsp cayenne pepper
    2 tsp ground cumin
    1 tsp garam masala
    1/2 tsp ground turmeric
    1 kg (2 lb) raw prawns, peeled and deveined, tailes left intact
    425g (13 1/2 oz) can chopped tomatoes, undrained
    1/3 cup (2 3/4 fl oz) coconut cream
    2 tsp finely chopped green chilli
    2 tbls chopped fresh coriander

    1. Heat ghee/butter in a lge deep frying pan. Add onion and gently cook over med heat until soft and golden. Add garlic and ginger and cook for 1 min. Add cayenne pepper, cumin, garam masala and turmeric and cook for 1 min further.
    2. Add prawns and tomatoes to pan and simmer for 10-15 mins, or until prawns are cooked and liquid has reduced.
    3. Stir in coconut cream. Add chilli a little at a time until mixture is as hot as you like. Season to taste and serve sprinkled with coriander.

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