Malabar Prawn Curry

Ingredients:

150 ml coconut oil; 6 green cardamon pods
5 cloves; 3 cinnamon sticks
5 tbsps finely chopped onion
1 tbsp finely chopped fresh ginger
1 tbsp finely chopped garlic
1/2 tbsp finely chopped green chilli
8-10 fresh curry leaves
5 tbsp pureed fresh tomato;
1/2 tbsp ground coriander
1/4 tbsp red chilli powder;
1/4 tbsp ground turmeric
1 kg raw prawns, shelled but leaving tails on,
cleaned and de-veined
8 tbsps coconut milk, 3 tbsps coconut cream
Salt to taste


Method:

Heat the coconut oil on a low heat, add the whole spices and let them
splutter for 15 seconds.
Add the onion and saute for 5 minutes, until it becomes limp and
starts to change colour.
Stir in the ginger, garlic, green chilli and curry leaves and saute
for 2 minutes.
Add the pureed tomato, ground spices and some salt and saute until the
oil separates from the mixture.
Push a small bamboo stick through the length of each prawn to keep
them straight while they are cooking.
Add the prawns to the mixture and stir-fry over a high heat for 2
minutes.
Then add the coconut milk and bring to the boil.
Simmer for 1 minute, then remove from the heat and stir in the coconut
cream.
Serve with rice.