teaspoon rice flour or 1 teaspoon gravox, to thicken curry (These ingredients are mostly available from any Asian grocery outlet.)
Serving Size: 1 (308) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 141 g46 %
Total Fat 15.7 g24 %
Saturated Fat 11.2 g55 %
Cholesterol 286 mg
Sodium 1392.8 mg
Dietary Fiber 3.3 g13 %
Sugars 0.6 g2 %
Protein 33.5 g
Clean prawns (shell and de-vein).
Gently fry fenugreek and curry leaves in heated oil.
Add the onion, garlic, ginger and fry till onions turn golden, continually stirring evenly.
Add curry powder, chilli powder and fry for a minute, then turn in coconut milk and ground rice (the ground rice must be blended with a bit of coconut milk), cinnamon, lemon juice and salt, and simmer for 15 minutes, adding the extra coconut milk if needed.
Add the prawns, cover and allow to simmer for around twenty minutes.
For a'Black Curry' the Curry powder and Chilli powder must be lightly roasted, separately.