Chingi machh aar narkel er curry

serves 4

INGREDIENTS
675g/1 1/2lb raw tiger prawns
2 tbsp mustard oil
4 bayleaves
3-4 cardamom pods
1in piece cinnamon stick,halved
1in piece fresh ginger
1 large onion
2 garlic cloves,crushed
1tsp mustard seeds
1 tbsp red chilli paste/powder
4 dried red chillies
½ tbsp turmeric
1tbs coriander
1 cup grated coconut
1 tomato,finely chopped
salt to taste
1 tsp sugar



METHOD

*Shell, devein and wash the prawns.

*Make a paste of the ginger and garlic and mix with the red chilli paste,coriander and the turmeric.add a teaspoon of water if needed.

*Put the dried red chillies,coconut,mustard seeds and onion in a wok,kadai or large pan and dry fry over med heat for 5-6 mins or until the mixture begins to brown.Stir continuously to ensure even browning.Put in a food processor to a coarse paste.

*Heat the oil in the pan and add the cardamom,cinnamon and the bayleaves.Stir for a min. Add the ginger paste.Cook till brown.Add salt and the coconut paste and fry for about 5 mins.
*stir in the tomatoes and about 3/4 cup water after 2 mins.simmer until thickened.

*Add the sugar and the prawns.Cook till until they turn pink.

Serve with rice.