Seafood Recipes - South Indian Prawns in Coconut

Ingredients

• 900 g/2lb cooked, peeled prawns (shrimp)

• 5 ml/1 tsp ground turmeric

• salt

• 75 ml/5 tbsp coconut milk

• 100 g/4 oz/1 cup grated (shredded) coconut

• 30 ml/2 tbsp coriander (cilantro) seeds

• 15 ml/1 tbsp cumin seeds

• 2 dried red chilies

• 1.5 ml/1/4 tsp black peppercorns

• 15 ml/1 tbsp black mustard seeds

• 10 ml/2 tsp tamarind concentrate

• 1 red onion, chopped

• 5 cloves garlic, chopped

• 2.5 cm/1 in ginger root, chopped

• 45 ml/3 tbsp water

• 45 ml/3 tbsp oil

• 2 sprigs fresh curry leaves

• 30 ml/2 tbsp chopped fresh coriander ( cilantro)

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Method:

1. Mix together the prawns, turmeric and salt and set aside for 10 minutes. Puree the coconut milk, coconut, coriander and cumin seeds, chilies, peppercorns, mustard seeds, tamarind, onion, garlic and ginger to a paste, adding the water if necessary.

2. Heat the oil and fry the puree for 10 minutes, stirring continuously. Stir  in the prawns and curry leaves and simmer for 10 minutes.

3. Garnish with the coriander and serve hot with rice, chutney and vegetables.