Caril de tomato (Tomato and prawn curry)

1 lb. red tomatoes
1 inch piece turmeric (1tsp ground)
8 peppercorns
3 cloves
1/2 tsp cumin
1 lb. fresh uncooked prawns, cleaned and shelled
1 coconut
2 large onions, finely sliced
1 inch piece of ginger, finely sliced
4 cloves garlic, finely sliced
2 green chilies, finely sliced

Skin and chop the tomatoes then pass through a sieve to remove seeds. Grind
together the turmeric, peppercorns, cloves and cumin. Extract a thick
and thin milk from the coconut. Fry the onion, ginger, garlic and chilies
in a little oil until onions are slightly brown. Add spice mix and fry
for 30 second or so. Add the prawns (if using cooked prawns add at the
end of the cooking) and fry for a few minutes. Add the tomato juice and
cook for 5 minutes. Add the thin coconut milk and cook for 5 minutes. Add
the thick coconut milk and cook until the sauce is thick. Serve with rice.

Note : I was told this may be served with roasted dried prawns, never got
to try them though.

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