Tiger Prawn Curry with Lemongrass

SERVES 6

1 large red onion, sliced
½ cup vegetable oil
2 garlic cloves, minced
1 (1-inch) peeled ginger, minced
3 green chilies, minced
¼ cup chopped fresh lemongrass, tough outer leaves
removed
2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
Salt to taste
1 teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1 (14 - ounce) can unsweetened coconut milk
2 pound. jumbo tiger prawns or jumbo shrimp (about
24) shelled and deveined

In a large sauce pan cook onions in oil over medium high heat, stirring occasionally, until slightly brown. Add garlic, ginger, chiles, lemongrass and remaining ingredients except
coconut milk and prawns or shrimp and cook over medium heat, stirring occasionally, about 5 to 7 minutes.

Mix in coconut milk and bring the sauce to a boil, stirring. Add prawns or shrimp and simmer, uncovered, stirring occasionally, until just cooked through, 3 to 5 minutes.

Serve hot.