Pazoon Hin, Prawn Curry.
Ingredients.
2 medium onions.
2.5 cm / 1 inch piece of fresh ginger root, peeled.
2 garlic cloves, peeled.
1/2 a teaspoon of chilli powder.
1/2 a teaspoon of turmeric.
2 to 3 tablespoons of oil.
A pinch each of ground cloves, fennel and ground cardamom.
Salt to taste.
1 large potato, peeled and diced.
2 ripe tomatoes, peeled and chopped.
150 ml / 1/4 pint each of thick and thin coconut milk.
450 g / 1 lb of peeled king prawns.
2 tablespoons of chopped coriander leaves.
A small bunch of spring onions, chopped.
Method.
1.Chop the onion and put in a blender with the ginger and garlic and blend to a smooth paste, add the chilli powder and turmeric and mix well.
2. Heat the oil in a wok or heavy based frying pan, add the onion mixture and, stirring continuously, fry until the oil starts to separate out.
3. Add the ground cloves, fennel, cardamom, salt, potato and tomato, stir well, cover and cook for 8 to 10 minutes until the tomatoes are reduced to a pulp. Add the thin coconut milk and simmer gently, uncovered for 8 to 10 minutes more.
4. Finally add the prawns and the thick coconut milk and stirring frequently, cook the mixture for 3 to 5 minutes more.
Remove from the heat, add the coriander leaves and spring onions stir well and serve.
Serves 4.
