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Executive Food – South Indian Prawn Curry in Coconut Milk

Submitted by J @ JFN on Monday, 5 October 2009 Print this article Print this article View Comments
Executive Food – South Indian Prawn Curry in Coconut Milk

Some of the world’s most extraordinary seafood curries originate along the southern coast of India where prawns, fish and other kinds of seafood abound. In this prawn curry a particularly fragrant spice mixture, typical of the southern Indian cuisine is used and it will provide your guests with a magnificent visual and taste experience. It’s perfect for last minute entertaining and certainly a recipe all busy executives need to remember because it literally takes a few minutes to prepare. Prawns are readily available nowadays – especially in their frozen format and as a matter of fact, the frozen prawns are perfect for this curry!

Ingredients

  • 16 large uncooked prawns—peeled
  • 2 tsp freshly ground cumin
  • 1 tsp freshly ground coriander
  • 1 tsp paprika
  • 2 tsp ground chillies
  • 2 tsp ground turmeric
  • 1 onion, finely chopped
  • 1 tbsp finely grated ginger
  • 3 cloves garlic, crushed and finely chopped
  • 2 tbsp fresh coriander leaves, chopped
  • 2 tbsp peanut oil
  • 5 large plum tomatoes, peeled, seeded and chopped
  • 410 ml coconut milk
  • 1 teaspoon salt or taste
  • 250 ml basmati rice
  • 2 tablespoons lemon juice

Method

  • Heat  the oil in a large saucepan over a medium heat and stir-fry the onion until translucent.
  • Add  the garlic, the ginger, the cumin, the turmeric, the paprika and the ground chillies and cook, stirring, for a minute or two.
  • Add the tomatoes, the coconut milk and the salt to taste and bring to the simmer, then reduce the heat to medium and simmer, uncovered, for about 8 minutes.
  • While the curry simmers, cook the rice and add  the prawns and the coriander to the curry, cover with a lid, and simmer for another 4 minutes, finally stirring in the lemon juice.
  • Serve on a bed of rice.

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