Curried Prawns

3 tblsp. chili powder
1 cup coconut milk or made with coconut cream
5-6 curry leaves, salt and lemon juice to taste
2 tblsp. curry powder
1/4 tsp. fenugreek
3 pips garlic - chopped
1/4 tsp. ginger - minced
2 lb. 1 kg green prawns
1 tsp. ground rice or gravox to thicken curry

Clean prawns (shell and de-vein). Gently fry fenugreek and curry leaves in
heated oil. Add the onion, garlic, ginger and fry till onions turn golden,
continually stirring evenly. Add curry powder, chili powder and fry for a
minute, then turn in coconut milk and ground rice (the ground rice must be
continually stirring evenly. Add curry powder, chili powder and fry for a
minute, then turn in coconut milk and ground rice (the ground rice must be
blended with a bit of coconut milk), cinnamon, lemon juice and salt, and
simmer for 15 minutes, adding the extra coconut milk if needed. Add the
prawns, cover and allow to simmer for around twenty minutes. For a 'Black
Curry' the Curry powder and Chili powder must be lightly roasted,
separately. Add salt and lemon juice to taste.

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