Beary Prawn Curry

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Recipe

Ingredients

250 grams	prawns, cleaned and deveined
1 cup	coconut milk
2 tablespoons	coconut oil
1 medium	onion, finely chopped
2 cloves	garlic, minced
1 inch	ginger, grated
2 tablespoons	coriander powder
1 teaspoon	red chili powder
0.5 teaspoon	turmeric powder
1 teaspoon	cumin seeds
2	green chilies, slit
1	tomato, chopped
1	tamarind (small lemon-sized ball)
—	salt to taste
—	fresh coriander leaves for garnish

Instructions

1. 1 Soak the tamarind in warm water and extract the juice, discarding the pulp.
2. 2 Heat coconut oil in a pan and add cumin seeds. Allow them to splutter.
3. 3 Add chopped onions and sauté until they turn golden brown.
4. 4 Add garlic, ginger, and green chilies, and sauté for another minute.
5. 5 Stir in the chopped tomato and cook until it becomes soft.
6. 6 Add coriander powder, red chili powder, and turmeric powder. Mix well.
7. 7 Pour in the coconut milk and tamarind juice. Stir to combine.
8. 8 Add the prawns and salt to taste. Cook on medium heat until the prawns are cooked through, about 5-7 minutes.
9. 9 Garnish with fresh coriander leaves and serve hot with steamed rice.