1 1/2 c. shredded coconut
1 c. powdered milk
1 1/2 c. water
2 onions, chopped
2 cloves garlic, crushed
1 inch fresh ginger, chopped
2 tbsp. curry powder
1/4 c. butter
2 ripe tomatoes, chopped
2 tsp. salt
1 lb. fresh cooked prawns (shrimp)
2 tsp. chopped fresh mint

Combine in a saucepan the coconut, milk powder, and water. Stir until boiling. Cool. Blend at high speed for 3 minutes. Set aside.

Fry together in saucepan the onions, garlic, ginger, and curry in butter until soft and golden. Add chopped tomatoes, salt, and coconut mixture. Simmer slowly covered for about 15 minutes. Add peeled prawns (shrimp) and mint. Heat through without boiling.