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Export 16 ingredients for grocery delivery
Step 1
Clean the prawns/shrimp by removing the heads (if using) and setting them aside.
Step 2
Peel the shell, leaving the tails intact and de-vein the shrimp.
Step 3
Rinse the prawns/shrimp and prawns/shrimp heads separately.
Step 4
Sprinkle the salt and curry powder over the shrimp and mix well and set aside to marinate while you cook the curry.
Step 5
Heat a frying pan over medium high heat, and add the coconut oil.
Step 6
Add the prawn/shrimp heads to the pan if using.
Step 7
Cook the prawn/shrimp heads for about 5 -10 minutes until the heads become crispy and caramelized. If not using the heads proceed to the next step.
Step 8
Add the onion, ginger, garlic, a generous pinch of salt and reduce the heat to medium and cook the shrimp heads until they soften - a few minutes.
Step 9
Add the curry powder, fennel powder, paprika, cayenne pepper, black pepper, curry leaves and stir frequently for about 5 minutes, until the spices are fragrant and have formed a paste with the onion, garlic and ginger.
Step 10
Add the coconut milk, 2/3 cup water, fresh red chili pepper, lime juice and stir to combine. Bring to a boil.
Step 11
Cover and simmer for about 10 - 15 minutes until the mixture is thick.
Step 12
Add the peeled prawns/shrimp into the curry base and gently mix to combine and completely coat the prawn/shrimp with the sauce. Add a bit of water if the sauce is too thick, or you would like more sauce.
Step 13
While stirring, bring the mix to a boil. Cook for an additional 10 minutes, or just until the prawns/shrimp is cooked through and is pink. Season with salt to taste.
Step 14
Turn off the heat and cover the pan with a lid and let the prawns/shrimp sit in the sauce for a few minutes.
Step 15
Sprinkle cilantro to garnish if using, and serve with steamed Basamati rice . Enjoy!
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