THENGAI KONJU CURRY (COCONUT TIGER PRAWN CURRY)

Melanie Campbell

By
@RossCampbell

So simple with so much flavour. My family loves the combination of flavors/spices.
a must-try. for sure!


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 clove
garlic
1/2
inch-piece peeled fresh gingerroot
3
fresh hot green chilies such as serrano
2 1/2 c
thinly sliced onion
1/4 c
vegetable oil
1 1/2 Tbsp
ground coriander
1 tsp
cumin
1 tsp
turmeric
1 tsp
salt
1/2 tsp
ground black pepper
1/4 tsp
cinnamon
1/8 tsp
ground cloves
14 oz
can unsweetened coconut milk
2 lb
jumbo tiger prawns or jumbo shrimp

Directions Step-By-Step

1
Mince garlic and ginerroot. Wearing rubber gloves, finely chop chilies.
2
In a deep 12-inch heavy skillet cook onion in oil over moderate heat, stirring occasionally, until edges are browned. Add garlic, gingerroot, chilies, and remaining ingredients except coconut milk and prawns or shrimp and cook over moderately low heat, strring occasionally, 8 minutes. Stir in coconut milk and remove skillet from heat, "Sauce may be made 2 days ahead and cooled completely before chilled, covered"
3
Shell prawns or shrimp, leaving tails and first shell segments intact, and devein if desired.
4
Bring sauce to a boil, stirring. Add prawns or shrimp and simmer, uncovered, stirring occasionally, until just cooked through, 3 to 5 minutes.

About this Recipe

Main Ingredient: Seafood
Regional Style: Indian
Other Tag: Quick & Easy