|
Ingredients
|
Quantity
|
|
Garlic cloves
|
2
|
|
½” Fresh ginger root – peeled
|
1
piece
|
|
Hot green chillies – Serrano
|
3
|
|
Onions – thinly sliced
|
2 ½ cup
|
|
Vegetable oil
|
¼ cup
|
|
Ground coriander
|
1 ½ tbsp
|
|
Ground cumin
|
1 tsp
|
|
Turmeric
|
1 tsp
|
|
Salt
|
1 tsp
|
|
Black pepper – freshly ground
|
½ tsp
|
|
Ground cinnamon
|
¼ tsp
|
|
Ground cloves
|
1/8 tsp
|
|
Unsweetened coconut milk
|
1 can (14 ounces)
|
|
Jumbo tiger prawns or jumbo shrimp
|
2 pounds (about 24)
|
Shell and devein the shrimp.
Mince garlic and gingerroot. Finely chop chilies.
In a deep 12 inch heavy skillet cook onions 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, stirring
occasionally, 8 minutes.
Stir in coconut milk and remove skillet from heat.
Sauce may be made days ahead and cooled completely before being
chilled, covered. Shell prawns or shrimp, leaving tails and first shell
segments intact, and devein if desired.
