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.
- 85.04 g onions, peeled and coarsely chopped
- 5 clove garlic, peeled
- 1 inch fresh ginger, peeled and coarsely chopped
- 44.37 ml water, plus
- 236.59 ml water
- 59.16 ml vegetable oil
- 1 inch cinnamon stick
- 6 cardamom pods
- 2 bay leaves
- 9.85 ml ground cumin
- 4.92 ml ground coriander
- 170.09 g tomatoes, peeled and very finely chopped
- 73.94 ml plain yogurt
- 2.46 ml ground turmeric
- 2.46 ml cayenne pepper
- 2.46 ml salt
- 340.19 g prawns, peeled
- 2.46 ml garam masala
- 29.58 ml 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.