Instructions:
Do yourself a favor and use canned coconut milk in this
recipe. It's a heck of a lot easier and probably better
than what you would produce using a fresh coconut.
Process the grated fresh coconut or the desiccated coconut
with 3 1/2 cups hot water in a food processor. Drape a piece
of folded cheesecloth over a bowl and pour the coconut mixture
into the cheesecloth. Strain the liquid, squeezing the pulp
to extract as much milk as possible. This is thick coconut
milk; set aside.
Pour 2 1/2 cups hot water over the coconut in the cheesecloth
and squeeze to extract more milk into another bowl. This
second extract is thin coconut milk. Set aside.
If you are using canned coconut milk, skip this step and
proceed with the recipe.
Grind the chile peppers, cumin and coriander seeds in a
spice grinder and set aside.
Process the thick coconut milk (or canned coconut milk)
with the ground spices, turmeric, ginger and garlic; set
aside.
Heat the oil in a heavy, shallow pan. Add the onions and
cook until the edges begin to turn almost reddish brown
(about 15 minutes), stirring frequently. Add the coconut-spice
mixture and cook until the liquid evaporates and oil separates
from the paste. Cook this paste for 10 more minutes, stirring
constantly.
Stir in the reserved thin coconut milk (or 2 cups water,
if you have used canned coconut milk) and let simmer until
reduced to a creamy sauce. Add salt to taste.
Stir the prawns into the sauce and cook a few minutes until
the prawns are just cooked. (Be careful not to overcook).
Serve with steamed rice.
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