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1
Process the grated fresh coconut or the desiccated coconut with 3 1/2 cups hot water in a food processor.
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2
Drape a piece of folded cheesecloth over a bowl and pour the coconut mixture into the cheesecloth.
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3
Strain the liquid, squeezing the pulp to extract as much milk as possible.
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4
This is thick coconut milk; set aside.
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5
Pour 3 1/2 cups hot water over the coconut in the cheesecloth and squeeze to extract more milk into another bowl.
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6
This second extract is thin coconut milk.
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7
Set aside.
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8
If you are using canned coconut milk, skip this step and proceed with the recipe.
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9
Grind the chile peppers, cumin and coriander seeds in a spice grinder and set aside.
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10
Process the thick coconut milk (or canned coconut milk) with the ground spices, turmeric, ginger and garlic; set aside.
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11
Heat the oil in a heavy, shallow pan.
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12
Add the onions and cook until the edges begin to turn almost reddish brown (about 15 minutes), stirring frequently.
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13
Add the coconut-spice mixture and cook until the liquid evaporates and oil separates from the paste.
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14
Cook this paste for 10 more minutes, stirring constantly.
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15
Stir in the reserved thin coconut milk (or 2 cups water, if you have used canned coconut milk) and let simmer until reduced to a creamy sauce.
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16
Add salt to taste.
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17
Stir the prawns into the sauce and cook a few minutes until the prawns are just cooked.
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18
(Be careful not to overcook).
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19
Serve with steamed rice.
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20
Grated fresh coconut: Pierce the eyes of a fresh coconut and drain off the liquid.
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21
Put the coconut in a preheated 375 degree F oven for 20 minutes.
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22
Break it open with a hammer and separate the meat from the hard shell in large pieces.
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23
Break the pieces into smaller ones and, using a vegetable peeler, peel the brown skin off the meat.
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24
Grate the coconut meat in a food processor.
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25
Desiccated coconut: May be found in Indian or Chinese stores.
