Jumbo Prawn Curry

• 150 ml of Coconut Oil
• 6 Green Cardamoms (Choti Ilaichi)
• 5 Cloves
• 3 Cinnamon Sticks (Dal Cheeni)
• 5 tbsp. of Onions (finely chopped)
• 1 tbsp. of Fresh Ginger (finely chopped)
• 1 tbsp. of Garlic (finely chopped)
• 1/2 tbsp. of Green Chillies (finely chopped)
• 8-10 Fresh Curry Leaves
• 5 tbsp. of Pureed Fresh Tomatoes
• 1/2 tbsp. of Grounded Coriander (Pisa Dhania)
• 1/4 tbsp. of Red Chilli Powder
• 1/4 tbsp. of Ground Turmeric (Haldi)
• 1 kg of Raw Jumbo Prawns (shelled but tail left on)(cleaned well & de-veined)
• 8 tbsp. of Coconut Milk
• 3 tbsp. of Coconut Cream
• Salt (to taste)
• Bamboo Sticks (one for each prawn)

METHOD:

1) Heat coconut oil on low heat, add whole spices and let them splutter for 15 seconds.
2) Add the onion and saute for 5 minutes, until it becomes limp and starts to change color.
3) Stir in the ginger, garlic, green chillies, and curry leaves and saute for 2 minutes.
4) Add the pureed tomato, ground spices, and some salt. Saute until the oil separates from the mixture.
5) Push a small bamboo stick through the length of each prawn to keep them straight while they are cooking.
6) Add the prawns to the mixture and stir-fry over a high stove heat for 2 minutes.
7) Then add the coconut milk and bring it to a boil.
8) Simmer for 1 minute, then remove from the heat and stir in the coconut cream.