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Prawns, Malay Curry Of

Pick some prawns from their shells; let them be a pint when prepared. Rasp the half of a large cocoa-nut into two spoonfuls of hot water, and then smooth it through a sieve. Stew the prawns very gently with a shredded onion and enough good mutton or veal broth to cover. See that the broth is well seasoned, and put in a stick of cinnamon. When the prawns are getting tender, mix two dessert-spoonfuls of curry-powder in a little cold broth, add it to the rest in the stewpan, and simmer for a few minutes. Take out the prawns, and strain the gravy over them into a clean pan; make hot, and add the rasped cocoa-nut, and flour enough to thicken, which should be mixed with some of the nutmilk. Let all simmer gently for a few minutes, and serve with juice of lemon and boiled rice in a separate dish. Time, one hour. Sufficient for a dish.