Prawn White Curry
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
1 pound medium prawns, fresh or frozen
6-10 fresh or frozen curry leaves
1 Tbsp. minced garlic
1 tsp. salt
1/4 tsp. ground fenugreek
1 cup canned or fresh coconut milk
1 cup water
3 green cayenne chiles, finely chopped
1/3 cup minced shallots
1 tsp. minced ginger or ginger mashed to a paste
1/4 tsp. turmeric
1 large tomato, cut into 1/2
1-2 tsp. fresh lime juice
Rinse, peel, and devein the shrimp, then rinse again and set them aside.
Put all the ingredients except the shrimp and lime juice in a medium-heavy pot and bring the mixture to a boil over medium-high heat. Lower the heat to medium-low and simmer for about 15 minutes or until the sauce reduces and thickens.
Add the shrimp and cook for 3-4 minutes, or until they have changed color. Stir in the lime juice and remove the pot from the heat, then taste and adjust the seasonings if necessary. Serve hot.
Recipe from from “Mangoes & Curry Leaves-Culinary Travels Through the Great Subcontinent”by Jeffrey Alford and Naomi Duguid Artisan, ISBN:1-57965-252-2.