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Prawn and Tomato curry
Ingredients:
¼ lb. dried prawns (roasted and lightly pounded)
9 medium-sized half-ripe tomatoes
30 dry chillies (roasted and pounded)
1 tablespoonful pounded Maldive fish
1 dessertspoonful sliced red onions
a pinch of ground saffron
3 cloves of garlic (chopped)
2 slices green ginger (chopped)
2-inch piece rampa
¼ stem lemon-grass
a small sprig of curry leaves
1 oz. tamarind (squeezed in coconut milk)
3 teacups coconut milk
salt
1 tablespoon coconut oil
Method:
Heat the oil in a chatty and fry half the onions together with a small piece of each of the rampa and lemon-grass, along with a few curry leaves. Mix the rest of the ingredients together, and when the onions are browned turn in the whole mixture and let it boil; when nearly cooked, lessen the fire and allow to simmer very gently until the gravy dries up.
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