Indian Prawns Curry

Ingredients for Indian Prawns Curry

• 6 to 8 fresh serrano chillies (60g total)

• 20 fresh curry leaves

• 5 garlic cloves, finely chopped

• 1 tablespoon finely chopped peeled ginger

• 2 colheres de sopa de óleo vegetal

• 1 teaspoon whole mustard seeds

• 1 teaspoon ground coriander

• 1/2 teaspoons ground cumin

• 1/4 teaspoons ground turmeric

• 1 cebola média, picada

• 450g tomatoes, chopped

• 70g finely grated fresh or dried unsweetened coconut (90g

• visit gourmet.com for how to extract meat from fresh coconut)

• 900g large prawns in shell, peeled and deveined

• Accompaniment: white rice

Quarter chillies lengthwise (seed and devein if you want less heat). Cook chillies, curry leaves, garlic, and ginger in oil in a 12-inch heavy skillet over medium-high heat, stirring, until very fragrant and chillies are just softened, 1 to 2 minutes.

Reduce heat to medium and add spices, 1 teaspoon salt, and 1/2 teaspoons pepper. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.

Add onion and cook, stirring occasionally, until softened, about 4 minutes.

Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.

Add prawns and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.

Aviso Legal

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