Leeli Kolmi Ni Curry

A simple tasty and creamy curry this recipe is a great one for whipping something up almost at the last minute. It does not ask for a great deal of preparation & once the pre-preparations are done takes no more ten to twelve minutes to make. Fresh prawns make the best combination for this style, however fish comes out equally good.

INGREDIENTS

500Gms Black Tiger Prawns
Sunflower Oil – Two Tablepoons
Medium Onion – One Finely Sliced
Garlic – 6 Cloves, crushed
Fresh Ginger – 1 ½” Piece Crushed
Alternatively take both peeled ginger, peeled garlic, place in a blender and with as little water as is possible, grind to a fine paste. Otherwise simply chop very finely.
Green Chillies – Two Medium Sized – Slit into four or six each lengthways
Ground Turmeric – ½ Teaspoon
Coconut Milk – 14oz. or 400Gm Tin
Green Cardamom – Four Pods
Cloves – Four
Fresh Curry Leaves – Five to Six
Cassia Bark/Cinnamon – ¾” Piece
Fresh Chopped Coriander – One tblsp chopped
Salt – as desired

METHOD

Heat the oil in a six to eight inch diameter saucepan and sauté sliced onions until soft. Do not let onions brown.
Add the ginger, garlic and green chillies and sauté for two to three minutes. Remember do not keep the heat on high as they will discolour.
Add the turmeric diluted in half a cup of water and add. Cook for a minute or so and add the coconut milk.
Bring slowly to the boil stirring gently from the bottom up. As soon as it begins to boil add the cardamom the cloves, cinnamon or cassia and the curry leaves.
Add salt to season as desired and simmer for a couple of minutes until the curry begins to thicken.
When the curry thickens to the right consistency add the chopped coriander, stir for a few seconds and add the prawns.
Depending on the size of the prawns you can decide how much to cook them. Normally two minutes on boil and then leaving them in the curry for a few minutes covered is adequate. The latent heat in the curry will cook them perfectly.
The prawns should always be added just before you are ready to serve as that way they will remain juicy and succulent.
Serve with steamed rice, some fresh onion salad and fried papads.