Prawns in Coconut Milk

*Courtesy  of Authentic Indian Cooking by Madhuri's Kitchen

Ingredients:

• 2 lbs. BC Spot Prawn Tails - peeled

• 1 Tsp Turmeric

• 4 Tbsp Clarified Butter

• 1 ½ Onions - coarsely chopped

• 3 Cloves Garlic - minced

• 1 Tsp Fresh Ginger – chopped

• 2 Tsp Fresh Coriander - chopped

• ½ cup Fresh Coconut - grated - remove rind

• 2 Tbsp Water

• 2 Tsp Tandoori Pepper Mix

• 1 ½ cups boiling Water

• 1 Tsp Salt - or to taste

• Juice of 1 Lemon

• Cilantro for Garnish - finely chopped

Directions:

1. Place peeled Prawn Tails and turmeric in covered containers and toss well to coat. Set aside.

2. Puree onions, garlic, ginger, coriander and coconut in blender. Add enough water to facilitate blending.

3. Heat butter in a saucepan and sauté prawns until colour changes, about 2-3 minutes. Remove from pan and set aside.

4. Add blended paste to pan and fry for 5 minutes, stirring constantly and sprinkling with a little water.

5. When butter separates from mixture, add prawns, boiling water, and salt. Reduce heat and simmer.

6. Add lemon juice and serve on a bed of rice, garnishing with chopped cilantro.