Prawn Colombo with coconut milk

Ingredients:

Combining spices with coconut milk, a real treat

- Raw prawns: 15-20
- Tomatoes: 3
- Onion: 1
- Pepper: ½
- Carton of coconut milk: ½
- Mixed Caribbean spices: 1 teaspoon
- Water: 1 cup
- Vegetable stock: 1 cube
- Salt: 1 pinch
- Pepper: 1 pinch
- Parsley: 1 pinch

Preparation Time:

15 min

Cooking Time:

30 min

Peel and thinly slice the onion. Lightly fry the onions in a non-stick frying pan. Add the half pepper, deseeded and cut into small pieces, and the roughly chopped tomatoes.

Pour in one cup of water, add the stock cube and spice mix and leave to simmer for five minutes. Stir from time to time.

Add the washed and peeled prawns to the frying pan. Leave to simmer for about 20 minutes. Add salt and pepper to taste. Stir regularly.

Add the coconut milk. Stir from time to time. Leave to simmer for a further 10 minutes.

Serve with basmati rice. Sprinkle the prawn colombo with parsley.

To finish.... You can always add more spice mix. Depending on whether or not you like spicy dishes. Also, if you do not have tomatoes, you can use a small carton of tomato purée instead.

Serving suggestion:
Dry white wine

This recipe is taken from Cook n'Share, Pyrex's new online culinary community. Devised by Joao, it can be found at the following address: http://www.cooknshare.eu/en/recipes/recipe-details.php?id=482

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