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.
I have used this recipe since someone bought me Madhur Jaffrey's book in 1978. This is one of our favourites along with Lemony Chicken with Fresh Coriander. My daughter who was born in 78 still asks for these 2 meals quite regularly when she visits. Both very authentic tasting recipes.
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!