Prawns in Coconut Milk
Ingredients
- 750 g / 26.3oz raw king prawns (thawed if frozen), heads and tails removed
- 1 tbsp ghee (clarified butter)
- 1 onion, thin-cut strips
- 2 garlic cloves, minced
- “Hot'n’Spicy“ crushed chillies (Herbaria)
- 1 tbsp Indian curry blend “Colours of Jaipur” (Herbaria)
- 500 ml / 17fl oz coconut milk
- 1 tsp “Sicilian Rock Salt” from the mill (Herbaria)
Rinse prawns and pat dry. Heat the ghee, fry onions and garlic. Stir in the chilli and curry, deglaze with coconut milk. Season with salt and let simmer for about 10 minutes. Add the prawns and simmer for another 10 minutes. Serve with rice.
