THENGAI KONJU CURRY (COCONUT TIGER PRAWN CURRY)

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By Melanie Campbell
from Rumford, ME

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

serves 6
prep time 20 Min
cook time 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
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How To Make

  • 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.
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