Andalucia Life Recipes - Asian Prawn Curry

Ingredients - serves 2

2oz ghee/butter
½ medium onion sliced finely
¼ tsp hot chilli powder
2 tsp turmeric
1 tsp ground cumin
½ tsp ground coriander
3 cloves of garlic crushed
1 inch cube fresh ginger grated
juice of ½ lemon
200ml well shaken tinned coconut milk
Fresh medium size cooked prawns about 12 per person shelled and cleaned Fresh coriander leaves roughly chopped

Method

Melt the ghee or butter in a saucepan over a medium heat.
Add sliced onion and cook until soft but not brown.
Add the spices (chilli, coriander, cumin, turmeric) and gently fry for 5 minutes (it will form a paste).
Add the garlic and ginger cook for a further few minutes stirring occasionally.
Add the lemon juice and mix well.
Add the coconut milk stir over a low heat until hot.
Add prawns to sauce and heat gently.
When heated add the fresh coriander and serve immediately onto a bed of steaming basmati rice.

NB: If you cook the prawns in the sauce too long it will become runny.If you prefer your sauce to be a little less spicy, reduce the chilli powder. The recipe this month was supplied by Lisa Wallinder our marketing representative for the Aldea Beach to San Roque area.