Prawn curry

Ingredients:

Green prawns - 20 oz. (500grams) -shelled and deveined
Fresh grated ginger - 2 tsps
Fenugreek - 1/2 tsp
Cinnamon - 1 tsp
Tomatoes - 2 large ones - peeled,seede and chopped
Garlic cloves - 5 - crushed
Bay leaf - 1 - small
Ginger - 2 tsps - freshly grated
Cloves - 2
Coconut milk - 1 cup
Cardamom seed - 1/2 tsp - crushed
Peanut oil - 2 tbsps
Juice of 1 lime or 1/2 lemon
Salt to taste
Saffron threads - 1/4 tsp - soaked in 1 tbsp hot water

Preparation:

1. Mix prawns with lime or lemon juice,saffron and water and toss well.
2. Add bay leaf, garlic, ginger and spices.
3. Mix and stand, covered, for 1 hour at room temperature.
4. Heat oil in a frying pan, add prawn mixture and saute briskly for two minutes or until
prawns turn pink.
5. Lift prawns out with a slottede spoon and set them aside.
6. Add tomatoes to the pan and fry gently for 3 minutes, then add coconut milk and cook until
mixture thickens a little.
7. Add salt to taste.
8. Return prawns to pan and heat through.
9. Serve at once with rice.

Sponsored by Easy Tours of India.
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