Coconut Prawn Gravy

INGREDIENTS

Prawns - 750 grams
Onions - 1 large, ground to a paste
2 medium, sliced finely
Chilli paste - 2 tablespoon
Bay leaves - 3
Coconut Milk - 1 cup thick and 1 cup thin
(milk can be extracted from one large
coconut,
or tinned coconut milk may also be used)
Green Cardamom - 3 to 5
Salt to taste
Oil for frying

METHOD

Wash and dry the prawns in a kitchen towel.
Set aside.
Heat oil in a wok (kadai). Add bay leaves
and green cardamom and fry for a few
minutes.
Add sliced onions and fry till golden brown.
Then add the ground onion paste and
the chillie paste. Fry for several minutes
adding little water, as necessary, to
prevent the masala from burning.
Add the prawns. Stir thoroughly and then add
the thin coconut milk. Keep
simmering in high heat till the gravy
reduces to a half. Add salt to taste.
Finally add thick coconut milk and simmer in
medium heat for 12 to 15 minutes.
Serve hot with rice.

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