Indian: Fish Curry 01 by Recipe Cottage

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	Fish Curry 01

		PRAWN CURRY 2 tamarind pods 1/4 cup warm water 2 tablespoons Fish Curry Powder (see recipe below) 2 tablespoons veg. oil 1 medium onion, finely chopped 1 teaspoon fennel seeds 1 tablespoon fenugreek 1 tomato, cut into wedges 1 pound of prawns (or large shrimp) shelled and deveined juice of 1 lime 1/2 cup coconut milk Soak the tamarind in 1/4 cup warm water for 20 minutes to soften. Squeeze the softened tamarind pulp with the fingers to extract thej uice and strain out any seeds or fibrous matter. Set aside. Mix the curry powder with a little water to form a paste. Set aside. Heat the oil in a wok over medium heat. Saute the onion, fennel and fenugreek until the onion is translucent, about 5 minutes. Add the curry powder and continue frying. Add the tamarind water, mix well, and fry for a minute or so longer. Add the tomato wedges and cook until softened, about 10 minutes. Add the prawns and lime juice, and cook for 8 minutes or more, until the prawns are done. Add coconut milk, stir until thickened, and serve. Serves 4 to 6 Heat Scale: Medium Fish Curry Powder 2 1/4 cups coriander seeds 1 tablespoon plus 2 tespoons fennel seeds 1/3 cup cumin seeds 1 1/2 teaspoons fenugreek 1 tablespoon black peppercorns 1/3 cup whole dried red chiles, such as piquins 1 tablespoon plus 2 tespoons turmeric powder In a dry pan, gently fry, one at a time, the coriander, fennel, cumin, fenugreek, peppercorns and the whole chiles. Fry the chiles until they are dark brown and crispy. Cool and break the chiles into pieces. Place the chiles in a spice or coffee grinder with the seeds and process to a fine powder. Add the turmeric powder and mix well. Store the powder in airtight containers when it is completely cool. Yield: About 1 2/3 cups curry powder, enough for approx. 10 fish or vegetable curry dishes. Heat Scale: Hot