Caldine curry with prawns

Materials

• 12-15 nos Prawns medium-sized, de-veined
• 1 cup Coconut chopped
• 1 tsp Turmeric powder
• ½ tsp Cumin seeds
• ¾ tsp Coriander powder
• 2 Green chillies small, de-seeded
• ½ inch Ginger roughly chopped
• 3 Garlic cloves
• ½ cup Onion chopped
• ¼ cup Tomato chopped
• ¼ cup Tamarind pulp
• 1 tbsp Coconut oil estra virgin
• Salt To taste

Instructions

1. Add the chopped coconut, 1 green chili, turmeric, cumin seeds and coriander powder, ginger, and garlic in a blender. Add 1 cup of water and pulse. The process is exactly that of making coconut milk at home. Strain through a fine sieve. Use a spatula to squeeze out the maximum from the coconut spice mix. This is the first, thick coconut milk.
2. Add 1-1/4 cup of water this time and pulse again for 2-3 minutes.
3. Sieve this mixture again using a spatula to really press out the milk making sure you leave nothing behind. This becomes your thin, second milk. Discard the coconut and spice remains.
4. Heat coconut oil in a pan, add onions and saute till transparent. Add the tomatoes and remain green chili to the pan and cook on medium-low heat for 3-4 minutes until the tomatoes become soft.
5. Add the prawns and cook on each side for not more than 20 seconds on low heat. Prawns cook very quickly and you do not want to overcook them.
6. Pour the second milk to the pan and tamarind pulp, season with salt, and bring to a boil. Cook on medium heat for about 5 minutes.
7. Turn off the heat and add the first milk. Cover and let it stand for 5 minutes before serving.