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Green Prawn Curry
1 kg Green prawns
3 Cloves garlic
1 Cm piece ginger
4 Spring onions, roughly chopped
3 tb Oil
1 tb Ground coriander
1/2 ts Fennel seeds
3/4 ts Mustard seeds
1 c Coconut cream
1 c Coriander leaves, chopped
Peel the prawns, leaving the tails intact. Slit open along the back
and remove the dark vein. In a food processor, gring the garlic,
ginger, spring onions and chillies to a paste with the oil. Transfer
to a medium-sized pan and cook for 2 minutes. Add the ground
coriander, fennel and mustard seeds and coconut cream and cook for
3-4 minutes. Add 1/2 cup water to the garlic and spice mixture, cook
uncovered over a medium heat for about 4 minutes. Add the prawns are
just tender and turn pink. Stir in the chopped coriander, serve
immediately with rice.
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