Tomato Prawn Curry II

1/4 kg uncooked shelled prawns
20 dried Kashmiri chilies
10 peppercorns
1 Tsp coriander seeds
1 tsp cumin seeds
25 tomatoes, peeled and chopped milk from
1/2 a coconut
2 onions, sliced
6 cloves of garlic, chopped
1 inch piece ginger, chopped
4 green chilies
a few curry leaves
handful of freah coriander leaves
salt and pepper to taste

Grind the chilies, coriander, cumin and peppercorns. Fry the onions, garlic
and ginger until the onions have browned. Add the masala, fry for a minute
then add the tomatoes and curry leaves and green chilies. Cook for a minute
or so and then add the prawns and coconut milk and fresh coriander. Cook
on a low heat until sauce has thickened.

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