This is a strong curry flavoured with coconut, from South India. If coconuts are not available make the coconut milk with
4 ounces of creamed coconut and
12 fluid ounces of boiling water. Serve with plain boiled rice, chutney and Chapatti.
4-6 H-inch piece fresh root ginger, peeled and chopped
3 garlic cloves
4 green chillis, seeded
6 tablespoons chopped fresh coriander leaves (1 bunch)
1 tablespoon whole coriander seeds juice of
15 fl. oz. thick coconut milk
6 tablespoons vegetable oil lv lb. large prawns or shrimps, shelled
2 medium-sized onions, finely chopped
1 teaspoon turmeric
1 teaspoon mustard seed
1 teaspoon salt
Put the ginger, garlic, chillis, coriander leaves and seeds, and the lemon juice in the jar of an electric blender. Pour in 4 tablespoons of the coconut milk. Blend at high speed until the mixture forms a thick paste. Add more coconut milk if the blender sticks. Scrape out the paste and set it aside in a small mixing bowl.
In a large saucepan, heat 4 tablespoons of the oil over moderate heat. When the oil is hot, add the prawns or shrimps and fry them, turning them frequently, for 5 minutes. With a slotted spoon, transfer the prawns or shrimps to a plate.
Add the remaining oil to’ the pan. When the oil is hot, add the onions and fry them, stirring occasionally, for 8 to 10 minutes or until they are golden brown. Add the turmeric, mustard seed and salt and fry, stirring constantly, for 1 minute. Add the spice paste and fry, stirring constantly, for 5 minutes. Add the prawns or shrimps and the remaining coconut milk, stir and cook for 1 minute. When the curry comes to the boil, cover the pan, reduce the heat to low and simmer for 30 minutes. Taste the curry and add more salt or lemon juice if necessary.
Remove the pan from the heat. Spoon the curry into a heated serving bowl. Serve immediately.