Prawns in Spicy Coconut Sauce

Ingredients:

• 14 oz Canned coconut milk
• 8 Dried, red chilli peppers
• 2 tsp Cumin seeds
• 2 tsp Coriander seeds
• 1 tsp Turmeric
• 1 tbsp Grated fresh ginger
• 6 Garlic cloves, minced
• 5 tbsp Peanut oil
• 1 large Onion, thinly sliced
• Salt
• 1 lb Prawns, shelled

Method:

1. Grind the chilli peppers, cumin and coriander seeds in a spice grinder and set aside.
2. Process the coconut milk with the ground spices, turmeric, ginger and garlic in a blender and set aside.
3. Heat the oil in a heavy, shallow pan. Add the onions and cook until the edges begin to turn almost reddish brown (about 15 minutes), stirring frequently.
4. Add the coconut-spice mixture and cook until the liquid evaporates and oil separates from the paste.
5. Cook this paste for 10 more minutes, stirring constantly.
6. Stir in 2 cups water and let it simmer until reduced to a creamy sauce. Add salt to taste.
7. Stir the prawns into the sauce and cook a few minutes until the prawns are just cooked.  
8. Serve with steamed rice.