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Message: <blockquote data-quote="jop" data-source="post: 2604041" data-attributes="member: 53758">Prawn and Tomato curryIngredients:¼ lb. dried prawns (roasted and lightly pounded)9 medium-sized half-ripe tomatoes30 dry chillies (roasted and pounded)1 tablespoonful pounded Maldive fish1 dessertspoonful sliced red onionsa pinch of ground saffron3 cloves of garlic (chopped)2 slices green ginger (chopped)2-inch piece rampa¼ stem lemon-grassa small sprig of curry leaves1 oz. tamarind (squeezed in coconut milk)3 teacups coconut milksalt1 tablespoon coconut oilMethod:Heat the oil in a chatty and fry half the onions together with a small piece of each of the rampa and lemon-grass, along with a few curry leaves. Mix the rest of the ingredients together, and when the onions are browned turn in the whole mixture and let it boil; when nearly cooked, lessen the fire and allow to simmer very gently until the gravy dries up.</blockquote>

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