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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Spicy Prawn Curry   
    Categories: Seafood, Curry, Herbs, Chilies, Rice   
         Yield: 4 Servings   
       
       680 g  Packet raw king prawns;   
              - butterflied (24 oz)   
         1 lg Bell pepper; cored sliced   
         1 lg Sweet onion; sliced.   
              Few chestnut mushrooms;   
              - sliced.   
         1 tb Turmeric   
       200 ml Coconut milk (6 oz)   
         2 lg Tomatoes; seeded, fine   
              - chopped   
         3 cl Garlic; crushed,   
         3    Cm piece of ginger; peeled,   
              - grated   
         1    Red chile; seeded, fine   
              - chopped   
         1    Green chile; seeded, fine   
              - chopped   
         1    Lime   
         1 ts Garam masala   
         1 ts Cumin   
         1 ts Ground corriander   
         3 ts Chilli spice mix   
         1 ts Mustard seeds   
         1    Handful corriander leaves;   
              - chopped   
              Olive or vegetable oil   
         1 ts Brown sugar (opt)   
              Rice to serve   
       
     Coat the prawns in Turmeric and set aside.   
        
     Heat a splash of oil in a pan, add the mustard seeds,   
     when they start to pop, add the chilies, mushroom,   
     pepper and onion, fry until soft.   
        
     Add the Garlic and ginger and fry for a few minutes   
     until cooked through.   
        
     Add the rest of the spiced and cook for a few minutes,   
     add the tomatoes and cook until soft,   
        
     Add the coconut milk and stir through, cook for 5-10   
     mins or until the sauce has thickened   
        
     Add the prawns to the pan and stir well, cover with a   
     lid and cook until the prawns are pink, don't over do   
     it as you don't want to turn them into rubber bullets.   
        
     I know some people like their curry a little bit sweeter   
     so if that’s you add the sugar and stir through.   
        
     At the last minute stir in some coriander leaves.   
        
     Serve with rice and a squirt of lime juice.   
        
     Serves four   
        
     From: http://blog.chilliupnorth.co.uk   
        
     Uncle Dirty Dave's Archives   
       
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