INGREDIENTS

INSTRUCTIONS

seeded or partially seeded (reduce or increase amount for a milder or
spicier flavor)  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.
Grated fresh coconut:  Pierce the eyes of a fresh coconut and drain
off the liquid.  Put the coconut in a preheated 375F oven for 20
minutes. Break it open with a hammer and separate the meat from the
hard shell in large pieces.  Break the pieces into smaller ones and,
using a vegetable peeler, peel the brown skin off the meat.  Grate  the
coconut meat in a food processor.  Desiccated coconut:  May be found in
Indian or Chinese stores.  From the San Francisco Chronicle, 12/7/88.
Posted by Stephen Ceideberg; November 2 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 1648
Calories From Fat: 1336
Total Fat: 155.8g
Cholesterol: 0mg
Sodium: 393.7mg
Potassium: 2524.8mg
Carbohydrates: 69.2g
Fiber: 10.9g
Sugar: 25.9g
Protein: 19g