JHINGA CURRY(HOT PRAWN CURRY)
A delicious prawn dish, cooked in coconut milk, from the southern part of India .

INGREDIENT : Prawns - 1 kg . Kashmiri chilies -6nos. Onions sliced - 110 gm. Ginger/garlic paste - 40 gm. Curry leaves - 12 nos. Turmeric powder - 5 gm. Coriander powder - 5gm. Cumin powder - 3 gm. Fennel powder - 5 gm. Paprika - 10 gm. Coconut-milk - 600 ml. (extracted from 1/4 coconut, and 1 1/2 tspn. of hot water) Lemon juice to taste Salt to taste.

METHOD : Wash prawns and remove the shell from the head portion of each prawn but leave the shell on the body and tail intact . Drain well. Soak chilies in the hot water for 5 mins. and then blend chilies, onions and ginger/garlic paste into puree. Heat oil in a heavy saucepan, and fry the curry leaves for a minute, then add blended mixture and fry for 5 mins., stirring constantly . When oil separates from the gravy, add prawns and stir well for 2 mins. Add salt and coconut-milk and allow to simmer for 10 mins. without covering. Remove from heat, add lemon juice and serve hot with boiled rice. Time taken -- 30 mins. Serves -- 6 .