Curried Prawn with Coconut Milk (Jhinga moli)
In Wok (preferrably) heat the oil and stir fry the oinions until transparent.
Add the garlic, chillies, tumeric, curry leaves and root ginger and fry for 30 seconds.
Stir in the coconut milk and bring to the boil. Immediately reduce
the heat and simmer for
10 minutes. Add salt to taste.
Add the Prawns to the sauce and simmer for 6-8 minutes for raw
prawns (2- 3 minutes for
cooked, fresh or tinned prawns).
Remove from the heat, stir in the lemon juice and serve (sprinkle
chopped coriander over
each individual serving.
This dish can be made the day before and reheated in Microwave. Comes up even better.