Ingredients
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225 g fresh prawns, shelled and deveined or 225 g frozen prawns, shelled, de-frosted and deveined
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2 tablespoons flavourless oil
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1 large onion, chopped
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1 teaspoon minced fresh ginger
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2 garlic cloves, minced
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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1/2 teaspoon chili powder
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450 g tomatoes, chopped
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salt
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1 -2 tablespoon chopped coriander leaves (to garnish)
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1 cardamom pod
Instructions
- In a large saucepan, heat the oil then add the chopped onions, ginger, garlic and cardamom and fry gently for about 10 minutes till softened and light-golden brown.
- Then add in the spices and stir and cook for another 10 minutes (you may pour in a little water if you find the spices sticking to the bottom of the pan).
- Add in the prawns and stir them so they are evenly coated with the spice mixture then add in the chopped tomatoes and season with salt and bring it to a simmering point.
- Then reduce heat to medium-low and cook for about 20-25 minutes uncovered, stirring occasionally, by which time most of the liquid will have evaporated and the tomatoes will have reduced to a thick sauce.
- Remove from heat and garnish with chopped coriander and serve straight away.