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CURRIED PRAWNS

INGREDIENTS:
500g Prawns, peeled and de-veined  
300g Butter
1 Clove Garlic , finely chopped
1 Tea spoon Curry Mixture (below)
¼ Cup Water

CURRY MIXTURE:
1 ½ Table spoon Chilli Powder
½ Table spoon Turmeric
½ Table spoon Cumin
½ Table spoon Coriander
½ Table spoon Ground Ginger
¼ Tea spoon Cardamom (optional)
¼ Tea spoon Ground Cinnamon
¾ Tea spoon Ground Cloves

METHOD:
Melt butter over a medium-low heat in a large frying pan. Saute’ garlic for a minute or two then add curry mixture. Gently fry half the prawns at a time, so as not to over-crowd the pan. 10cm prawns needs to be cooked for 1 ½ minutes on each side; allow less time for smaller prawns. Transfer them to a heated platter while the rest are being done. Stir in water, simmer one minute.
Arrange on a bed of fluffy rice, spoon over the sauce and decorate with a sprig of parsley.

Serves 4 – 6