Ingredients
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5 cloves garlic, peeled
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1 inch fresh ginger, peeled and coarsely chopped
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3 tablespoons water, plus
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1 cup water
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4 tablespoons vegetable oil
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1 inch cinnamon stick
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6 cardamom pods
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2 bay leaves
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2 teaspoons ground cumin
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1 teaspoon ground coriander
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6 ounces tomatoes, peeled and very finely chopped
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5 tablespoons plain yogurt
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1/2 teaspoon ground turmeric
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1/2 teaspoon cayenne pepper
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1/2 teaspoon salt
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12 ounces prawns, peeled
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1/2 teaspoon garam masala
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2 tablespoons fresh coriander, finely chopped
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3 ounces onions, peeled and coarsely chopped
Instructions
- Blend the onions, garlic, ginger and 3 tablespoons water in an electric blender until you have a paste.
- Put the oil in a wide pan and set over medium high heat.
- When hot, put in the cinnamon, cardamom and bay leaves.
- Stir for 3-4 seconds.
- Put in the paste from the blender.
- Stir and fry for about 5 minutes or until the paste turns a light brown color.
- Add the ground cumin and ground coriander.
- Stir fry for 30 seconds.
- Put in the tomatoes.
- Stir and keep frying until the paste has a nice reddish brown look to it.
- Add 1 tablespoon of the yogurt.
- Stir and fry for about 10- 15 secons or until it is incorporated into the sauce.
- Add all the yogurt this way.
- Add the turmeric and cayenne and stir for about a minute.
- Put in remaining water, salt, and prawns.
- Stir to mix and bring to a boil over medium high heat.
- Stir and cook for about five minutes until you have a thick sauce- do not overcook.
- Sprinkle with garam masala and mix.
- Garnish with fresh coriander.