Creamy Prawn Curry - cooking recipe

Ingredients

500 g tiger shrimp
1 1/2 tablespoons lemon juice
3 tablespoons oil
1/2 onion, finely chopped
1/2 teaspoon ground turmeric
1 cinnamon stick (5 cm piece)
4 cloves
7 cardamom pods
5 indian bay leaves
2 cm gingerroot, grated
3 garlic cloves, chopped
1 teaspoon chili powder
50 g creamed coconut, mixed with
2/3 cup water or 2/3 cup coconut milk

Preparation

Peel and devein the prawns, leaving the tails intact.
Put them in a bowl, add the lemon juice, then toss together and leave the for 10 minutes.
Rinse the prawns under running cold water and pad dry with paper towels.
Heat the oil in a heavy based frying pan and fry the onion until lightly browned.
Add the turmeric, cinnamon, cloves cardamom, bay leaves, ginger and garlic, and fry for 1 minute.
Add the chili powder, creamed coconut or coconut milk, and salt, to taste, and simmer for 2 minutes.
Add the prawns, return to the boil, then reduce the heat and simmer for 5 minutes, or until the prawns are cooked through and the sauce is thick.