Recipe - Prawn A La Goa

13 ounce Fresh peeled prawns
One fourth teaspoon Salt
1 tablespoon Cider vinegar
3 Floz cooking oil
2 lg Onions; finely cut or sliced up
1 tablespoon Garlic paste
2 teaspoon Ginger paste
3 teaspoon Ground coriander
1 teaspoon Ground cumin
1 teaspoon Ground turmeric
One half teaspoon Chilli powder
One fourth teaspoon Ground cloves
One half teaspoon Ground cinnamon
13 ounce Sieved; canned tomatoes or
; 10floz passata
1 One half ounce Creamed coconut; cut into
small
; pieces
1 ounce Coconut milk powder
8 Floz hot water
6 Whole fresh green chillies;
up to 8
One half teaspoon Salt
2 tablespoon Chopped fresh coriander
leaves

Put prawns in a bowl and add salt and vinegar. Mix well and set aside for
30 minutes.

Heat oil over a medium heat and fry onions until they are a light golden
colour. Stir frequently, this will take 810 minutes.

Add the garlic and ginger and fry for 1 minute. Add the coriander, cumin,
turmeric, chilli powder, cloves and cinnamon. Stir fry for 1 minute when
the spices will release their flavour.

Add prawns, sieved tomatoes or passata and creamed coconut. Bring to a slow
simmer and stir until coconut is dissolved.

Blend coconut milk powder with hot water and add to prawns. Cover and
simmer for 5 minutes. If you are using tiger prawns allow 89 minutes.

Add fresh, whole chillies, salt and chopped coriander. Simmer for 23
minutes and remove from the heat.

Serve with plain boiled rice and batata sukkhe or broccoli upkari.

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