600 g prawns
2 medium onions
4 medium tomatoes
4 Tbsp vegetable oil
2 cinnamon sticks
4 cardamom pods
2 green chillies
2 Tbsp ginger and garlic paste
half tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 Tbsp cumin powder
1 Tbsp tomato paste
2 cups (500ml) hot water
half tsp garam masala powder
half coriander leaves
1 large non-sticky pan
If your prawns still have their shells on, remove them.
First pull off the head. Then rinse the prawn in water. Remove the shell from the middle part of the prawn. Hold the exposed top end and pull the tail to remove the rest of the shell.
Then use a sharp knife to make a shallow slit down the middle of the curved back and pull out the dark coloured vein. You can use your fingers or a cocktail stick to do this.
Rinse the prawn again.
Good prawns should be a bluish/green colour once peeled.
Peel and finely dice 2 onions, then 4 tomatoes.
Then chop 2 green chillies.
Dip your fingers in oil before you do this to stop the chilli juices from stinging your fingers.
Put a large non-stick frying pan over a medium heat. Add
3 tablespoons of vegetable oil
2 sticks of cinnamon
4 cardamom pods
and 4 cloves.
Fry for about 30 seconds, stirring continually.
Onions and chillies
Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions are a light golden brown. Stir frequently to stop the onions burning.
Ginger and garlic
Now add 2 tablespoons of ginger and garlic paste. Stir well for a couple of minutes.
Add 1/2 a teaspoon of turmeric, 1 teaspoon of red chilli powder and 1 teaspoon of coriander powder half a teaspoon of garam masala and fry for 5 minutes over a low heat, stirring frequently.
Add the finely chopped tomatoes followed by 1 tablespoon of cumin powder. Then stir. Add 1 tablespoon of tomato paste and stir it in. Add a cup of water and keep stirring until the water is absorbed. Turn the heat down, put the lid on, and leave to simmer for 10-15 minutes, or until the oil separates from the dish and rises to the top.
Add the prawns
Turn the heat back up to high and add the prawns to the pan. Then stir in 2 generous pinches of salt.
Add approximately 200ml of warm water to the pan. Stir. Then put the lid on and bring the heat down. Leave for about 10 minutes or until the prawns are cooked. check occasionally. The prawns are done when they turn pink and opaque. When they are ready, turn the heat off.
Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander to finish the dish.
Lay the coriander leaves onto the curry, and serve. Print these details