PATHIA PRAWN CURRY
The prawns are cooked in a sauce made with coconnut and tomato puree, and yogurt. Fresh prawns have the better flavour if you can afford them. Intersting to cook, this dish goes well with a vegetable curry, and plain boiled rice.
Provided by Brian Holley
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a non-stick pan melt the butter and fry the onion till golden.
- Add the coconut to the pan and fry till brown, do not allow the coconut to stick to the pan.
- Stir in the spices and the yogurt followed by the tomato puree, stir again. If the liquid is too thick add a few spoons of water.
- Bring to the boil and add the prawns, lower the heat and cook for 5 minutes.
- Serve with boiled rice and a vegetable curry of your choice.
Nutrition Facts : Calories 624.5, Fat 53.6, SaturatedFat 34.4, Cholesterol 272.8, Sodium 1137.6, Carbohydrate 19, Fiber 3.8, Sugar 10.8, Protein 20
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