INGREDIENTS

INSTRUCTIONS

Place the cumin seeds in a frying pan, roast for a minute or two  and
tip onto a saucer to avoid further cooking.  2 Heat a non-stick frying
pan. Add 1 tbsp oil to the pan, add the  onion and cook for 3-4 minutes
until golden brown, stirring.  3 Place the garlic in a mini blender.
Cut the stems off the chillies,  roughly chop the flesh and add to the
blender with the cumin seeds.  Grind to a paste. Cut the coconut cream
block into small pieces.  4 Add the garlic and chilli paste to the
onion with the turmeric,  curry powder or paste and coconut cream. Cook
for two minutes over a  low heat, stirring constantly, until the
coconut has melted.  5 Add the tomatoes to the pan with the sugar and
cook for about five  minutes until reduced and thickened, stirring
occasionally. Season to  taste.  6 Heat a deep-fat fryer or 5cm/2" oil
in a sturdy wok to 190C/375F.  Shred the potato in the food processor
or with a mandolin, place in a  bowl of salted water and leave to soak.
7 Cut the lime in half and squeeze the juice from one of the halves.
Stir in the prawns and just warm through. Cook for a minute or two
until the prawns have heated through.  8 Roughly chop the coriander.
Season the prawn and tomato mixture to  taste and stir in half the
chopped coriander, reserving the rest to  garnish.  9 Make two
indentations in the prawn mixture and break in the eggs.  Cover the pan
and cook gently for another few minutes until the eggs  are just cooked
through.  10 Rinse the potato straws well under cold running water.
Squeeze dry  in a clean tea towel and pat dry with kitchen paper.  11
To test that the oil is ready, add a bread cube - it should bubble  and
float on the surface almost immediately.  12 Fry the potato straws in
small batches, stirring as they come to  the surface of the oil until
crisp and golden brown. Drain well on  kitchen paper and season with
salt.  13 Transfer half the prawns with the egg onto a serving plate
and  garnish with the remaining coriander. Arrange some straw potatoes
on  the side. Cut the remaining 1/2 lime into small wedges, use two as
a  garnish and serve at once.  13 Place the salad leaves in a bowl and
season generously. Pour over  the dressing and toss to coat.  14 Stir
any juices from the burgers into the sauce. Arrange a burger  on a
serving plate and spoon over some of the sauce. Garnish with the
reserved gherkin slices and some whole chives. Add a mound of the
seasoned chilli fries and some salad. Serve at once.  Converted by
MC_Buster.  Recipe by: Anything You Can Cook  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 228
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 186mg
Sodium: 286.6mg
Potassium: 694.8mg
Carbohydrates: 36.7g
Fiber: 5.4g
Sugar: 9.2g
Protein: 9.8g