Ingredients
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1 large onion, peeled and chopped
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3 tablespoons olive oil or 3 tablespoons ghee
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1 cinnamon stick (1 inch)
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1 bay leaf
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1 teaspoon ginger paste
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1 teaspoon garlic paste
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon salt
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1 green pepper, seeded and chopped
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1 1/2 cups canned tomatoes, crushed
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450 g prawns, peeled
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2 green chilies, chopped
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2 sprigs fresh coriander, chopped
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6 cloves
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6 green cardamoms
Instructions
- Fry onion in oil or ghee until just tender. (3 to 4 minutes).
- Add cinnamon stick, cardamoms, cloves and bay leaf.
- Fry for one minute and then add ginger and garlic pastes.
- Add chilli, cumin, coriander and salt. Fry for half a minute.
- Add chopped green pepper and tomatoes, then bring to boil.
- Turn down heat and simmer for 10 - 15 minutes.
- Add prawns and let them 'poach' in the sauce for three minutes or so, or until done.
- Add chopped green coriander leaves and chopped chillies.
- Serve with rice.