Prawn White Curry from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Je
This is a member of the Sri Lankan “white curry” family (see Potato White Curry). In typical South Asian fashion, food is never wasted, and the heads and shells of the shrimp are traditionally...
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Ingredients
- ¼ teaspoon turmeric
- 1 teaspoon minced ginger or ginger mashed to a paste
- 1 to 2 teaspoons fresh lime juice
- 1 large tomato, cut into ½-inch dice
- ¼ teaspoon ground fenugreek
- 1 teaspoon salt
- 1 cup canned or fresh coconut milk
- 3 green cayenne chiles, finely chopped
- 1 cup water
- ⅓ cup minced shallots
- About 1 pound medium prawns, fresh or frozen
- 6 to 10 fresh or frozen curry leaves
- 1 tablespoon minced garlic or garlic mashed to a paste
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