Curry (Prawns)

Curry (Prawns) Recipe

2 sliced onions
2 tbsps. Butter or margarine
1 tablespoon curry powder
1 hot pepper
1 tbsp. Salt
½ cup strong prawn broth
1 sliced cucumber
1 kilo shelled and cleaned prawns or shrimps
1/8 tsp. Cayenne pepper
1 cup coconut milk
¼ inch cube ginger
1 calamansi

Fry the finely sliced onions in the butter until they are slightly brown. Then add the ginger, curry powder, salt and finely cut pepper and the broth. Simmer for 15 minutes.
Add the cucumber, prawns and coconut milk. Season with calamansi juice and cayenne, and cook until the cucumber and prawns are done. Serve with rice.
This dish is liable to be too hot for some palates so ¼ to ½ the pepper may be used with no cayenne pepper and may be 2 teaspoons of curry powder. The prawn broth may be made by boiling the heads and shells of the prawns in a cup of water, stirring often.