Ingredients

• For Prawn Mixture:
• 18 prawns
• 1 small onion (minced finely)
• 1 clove garlic (minced finely)
• 1 teaspoonful - ground corianders
• 1 teaspoonful - ground turmeric
• ½ teaspoonful - ground cumin seeds
• ½ teaspoonful - ground mustard seed
• For Curry Mixture:
• 1 onion and (sliced finely)
• 2 cloves garlic (sliced finely)
• 1 dessertspoonful - ground corianders
• 1 teaspoonful - ground turmeric
• ½ teaspoonful - ground cumin seeds
• ½ teaspoonful - ground mustard seed
• ½ teaspoonful - ground ginger
• ½ teaspoonful - ground chillies
• 2 ordinary cloves
• 2 cardamoms
• 1 stick cinnamon about 2 inches long
• 6 peppercorns
• 2 tablespoonful - ghee
• salt to taste
• thin coconut milk

How to Make Prawn Kofta Curry

• Pound the prawn mixture ingredients with enough eggs and a little flour to make a paste which can be formed with floured hands into balls the size of a large walnut.
• Fry lightly the onions and garlic in the ghee, then add all the other curry ingredients, except the coconut milk.
• Stir lightly and fry for 5 minutes on a slow fire.
• Then add sufficient coconut milk to form a fairly thick sauce.
• Bring slowly to the boil, add the balls of prawn mixture and simmer gently for 15 minutes.
• Add salt and lemon juice to taste.
• This curry must be carefully handled, as the balls are likely to pulp.