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Passionate prawn curry

1 lb. (450 g) prepared prawns
1 onion, skinned and sliced
4 cloves of garlic
2 red chillis
2 tbsps. ground coriander
1 tsp salt
2 oz. (50 g) ghee or cooking oil
10 fl.oz. (285 ml) coconut milk
5 fl. oz. (140 ml) water
pinch of ground cummin
1 inch (2.5 cms) turmeric
1 inch (2.5 cms) green ginger
1 tbsp. tamarind juice

Heat the ghee or cooking oil in a pan and add the sliced onion. Fry the onion until a golden brown then add the prawns and continue cooking until the prawns are browned. Sprinkle the salt over the prawns then add the spice ingredients and mix. Dilute half the coconut milk with the water and pour over the prawn mixture. Simmer the prawns until tender then add the remaining coconut milk and tamarind juice. Stir and serve while hot on a bed of plain boiled rice. 
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