Thai Style Tiger Prawn Curry - cooking recipe

Ingredients

200 g tiger shrimp
200 g button mushrooms
200 g pineapple
200 g onions
200 g cherry tomatoes
200 g capsicums
330 ml coconut milk
20 g almonds
8 dried red chilies
1 lemon
1 teaspoon turmeric powder
10 g table salt
4 garlic cloves
1 piece ginger
2 tablespoons oil
1 tablespoon of melted butter

Preparation

1)\tOvernight, soak the almonds so that the skin will come off easily the next day.
2)\tClean and cut the mushrooms, pineapple, onion, cherry tomatoes and capsicum and set aside.
3)\tDevein the prawns.
4)\tRemove the skin of the almond and grind it along with the dry chillies, garlic and ginger to form a smooth paste.
5)\tGrate the zest from the lemon.
6)\tAdd the oil to the pan and saute the cut vegetables on high fire and toss in a pinch of salt.
7)\tAdd the paste made of almonds, chillies, garlic and ginger.
8)\tAdd turmeric powder.
9)\tWhen the vegetables soften, add the coconut milk.
10)\tWhen the coconut milk starts boiling, add the lemon zest.
11)\tIn a separate pan, melt the butter, add the peeled prawn, add a pinch of salt and toss until it turns pink.
12)\tOnce the prawns are cooked, add it to the wok with the rest of the stuff.
13)\tLet it simmer for a few minutes under low fire, add the remaining salt.
14)\tTaste the gravy and add more salt if required.
15)\tServe with steamed rice and popodums.