MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spicy Prawn Curry
 Categories: Seafood, Curry, Herbs, Chilies, Rice
      Yield: 4 Servings

    680 g  Packet raw king prawns;
           - butterflied (24 oz)
      1 lg Bell pepper; cored sliced
      1 lg Sweet onion; sliced.
           Few chestnut mushrooms;
           - sliced.
      1 tb Turmeric
    200 ml Coconut milk (6 oz)
      2 lg Tomatoes; seeded, fine
           - chopped
      3 cl Garlic; crushed,
      1    Ginger piece (3 cm); peeled,
           - grated
      1    Red chile; seeded, fine
           - chopped
      1    Green chile; seeded, fine
           - chopped
      1    Lime
      1 ts Garam masala
      1 ts Cumin
      1 ts Ground corriander
      3 ts Chilli spice mix
      1 ts Mustard seeds
      1    Handful corriander leaves;
           - chopped
           Olive or vegetable oil
      1 ts Brown sugar (optional)
           Rice; to serve

  Coat the prawns in turmeric and set aside.

  Heat a splash of oil in a pan, add the mustard seeds, when they
  start to pop, add the chilies, mushroom, pepper, and onion, fry
  until soft.

  Add the garlic and ginger and fry for a few minutes until cooked
  through.

  Add the rest of the spiced and cook for a few minutes, add the
  tomatoes and cook until soft,

  Add the coconut milk and stir through, cook for 5 to 10 minutes or
  until the sauce has thickened

  Add the prawns to the pan and stir well, cover with a lid and cook
  until the prawns are pink, don't over do it as you don't want to
  turn them into rubber bullets.

  I know some people like their curry a little bit sweeter so if
  that's you add the sugar and stir through.

  At the last minute stir in some coriander leaves.

  Serve with rice and a squirt of lime juice.

  From: http://blog.chilliupnorth.co.uk

  Uncle Dirty Dave's Archives

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