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Serves : 4
Preparation time : 10 mins
Cooking time : 10 mins
750g large prawns, shelled, cleaned and deveined
1 tablespoon chili powder
2 tablespoons fish curry powder
½ teaspoon turmeric powder
3cm fresh ginger, peeled and cut into strips
2 cloves garlic, pounded
3 tablespoons oil
½ teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion, thinly sliced
2 sprigs curry leaves
250ml thick coconut milk
2 small cucumbers, deseeded and cubed
2 green finger-length chilies, cut into lengths
1 tablespoon white vinegar or lime juice
Salt to taste
Method for Cooking Prawn Curry:
In a bowl, combine the prawns, chili, curry and turmeric powder, ginger and garlic. Set aside for 5 minutes to marinate.
Heat the oil in a wok or skillet and stir-fry the mustard and cumin seeds over medium heat until aromatic, about 5 minutes. Add the onion and curry leaves and stir-fry until the onion is golden brown, about 4 minutes. Add the prawns and stir-fry a further 4 minutes.
Add the coconut milk, cucumber, chilies and vinegar. Bring to a boil, and simmer gently, stirring continuously for 3 minutes. Add salt to taste and serve hot with rice.