Recipe - Prawn Caldine

550 g Headless raw prawns
2 tablespoon Coconut vinegar or white
wine vinegar
1 teaspoon Turmeric powder
1 teaspoon Black peppercorns
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
2 tablespoon White poppy seeds or ground
almonds
4 tablespoon Groundnut oil
1 Onion; thinly cut or sliced up
3 Garlic cloves cut into
slivers
2 One half Cm chopped fresh root ginger
400 ml Coconut milk
4 tablespoon Tamarind water
150 ml Water
5 Mild green finger chillies;
halved, seeded and
; cut into long thin
; shreds
2 tablespoon Chopped coriander
Salt

1 Peel the prawns, leaving the last tail segment in place. Mix the prawns
with the vinegar and One half tsp salt and leave for five minutes or so.

2 Put the turmeric powder, peppercorns, coriander seeds, cumin seeds and
white poppy seeds, if using, into a spice grinder and grind to a fine
powder.

3 Heat the oil in a mediumsized pan. Add the onion, garlic and ginger and
fry for five minutes. Stir in the ground spices and fry for two minutes.
Add the ground almonds if not using poppy seeds, coconut milk, tamarind
water, water, Three fourths cut or sliced up chillies and One half tsp salt.

4 Simmer and cook for five minutes. Add the prawns and simmer for 34
minutes so they don't overcook. Stir in the cut or sliced up chillies and coriander,
and serve with some steamed basmati rice.

5 For the Tamarind Water: Knead a tangerinesized piece of tamarind pulp in
a bowl with 150ml/5fl ounce warm water until the seeds are released. Strain
the liquid through a fine sieve into another bowl and discard the fibrous
material in the sieve.

Converted by MC_Buster.

Recipe by: Rick Stein

Converted by MM_Buster v2.0l.