Prep 5 mins
Cook 15 mins
This is a great tomato-based Indian dish from one of Madhur Jaffrey's books. Serve with rice and steamed vegetables or fried potatoes.
- 3 ounces onions, peeled and coarsely chopped
- 5 cloves garlic, peeled
- 1 inch fresh ginger, peeled and coarsely chopped
- 3 tablespoons water, plus
- 1 cup water
- 4 tablespoons vegetable oil
- 1 inch cinnamon stick
- 6 cardamom pods
- 2 bay leaves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 6 ounces tomatoes, peeled and very finely chopped
- 5 tablespoons plain yogurt
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 12 ounces prawns, peeled
- 1⁄2 teaspoon garam masala
- 2 tablespoons fresh coriander, finely chopped
- 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.
A good curry, clear instructions, easy to prepare, and quickly prepared, although I let the sauce cook for longer than directed, before adding the prawns, curry never loses by cooking longer! Spicy without being too hot, I served this on steamed rice and we enjoyed a very good supper!
This was lovely. Served it with basmati rice and paratha.