Ingredients for Prawns Poached in Coconut Milk With Fresh Herbs (Yerra Moolee)

• 900g prawns, preferably large to medium (about 28–32 prawns per pound)

• 7 tablespoons light vegetable oil

• 475ml finely chopped onions

• 2 teaspoons minced garlic

• 1 1/2 tablespoons ground or crushed fresh ginger root

• 2 green chilies, or more, to taste, seeded and minced

• 1/4 teaspoons turmeric

• 2 tablespoons ground coriander

• 3 cups coconut milk

• 1 1/2 teaspoons Kosher salt

• 2 tablespoons minced fresh coriander (or substitute 1 tablespoon dry coriander leaves)

Shell and devein prawns. Wash them thoroughly, and set aside.

Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.

Add prawns, mix, reduce heat to medium-low, and simmer, covered, for 5–7 minutes, or until the prawns is cooked through. Do not overcook the prawns, or they will become tough and chewy. Check for salt, stir in minced coriander leaves, and serve.

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