These delicious coconut prawns are a great summer dish.
Prawns in a coconut cream sauce
Serves 4
350g onion chopped
4 cloves of garlic
350ml coconut milk
50g natural yogurt
¾ teaspoon red chilli powder
2 bay leaves
2.5cm cinnamon stick
4 green cardamom pods
4 cloves
4 tablespoons of vegetable oil
¾ teaspoon ground turmeric
1 teaspoon ginger
Salt to taste
1kg raw prawns cleaned, peeled and deveined
Put the garlic, onions and ginger in a food processor, blend into a fine paste.
Rub a little salt and half of the turmeric onto the prawns. Heat 1 tablespoon of oil in a pan and fry the prawns on a high heat until just brown then remove them from the pan and set them aside.
Place the remaining oil in the pan, add the cloves, cardamom, cinnamon and the bay leaves. Reduce the heat and add the onion, garlic and ginger paste and cook on medium heat for about 2 mins.
Add the rest of the turmeric and red chilli powder. Sprinkle a little water over the top and stir. Then add the yogurt and mix well, pour in the coconut milk and add the prawns back into the pan.
Cook on medium heat for 5-8 mins or until the prawns are cooked and the sauce thickens.
Serve with roti and/or rice and enjoy.