Ingredients
- vegetable oil1 cup
- prawns, medium; cleaned, tails removed1 kg
- tomatoes0.5 kg
- onion, medium; julienned4
- potatoes, cut into small cubes3
- green cardamom2 pod
- black cardamom1 pod
- cinnamon stick2
- cloves, whole3
- garlic paste2 tbsp
- ginger paste, optional1 tbsp
- red chilli powder1 tbsp
- turmeric powder1 tsp
- ground cumin1 tbsp
- black pepper1 tsp
- salt, to taste
- garam masala1 tsp
- nutmeg and mace powder1/4 tsp
- coriander leaves, fresh
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Heat a tablespoon of oil in a pan and sauté prawns over medium-high heat for 2 minutes only, just until that their water dries out and they turn pink in color. Don't try to cook prawns for more than that because they will become rubbery and hard to chew.
In a saucepan, heat the remaining oil and fry onions over high heat for 8–10 minutes, stirring constantly until they become light golden in color.
When onions have been fried, add tomato pieces, ginger garlic paste, red chili powder, turmeric powder, salt, cloves, cardamoms and cinnamon sticks. Cover the pan and cook them over medium heat until they all mix together and form a curry. It takes at least 10–15 minutes for the curry to be cooked.
When curry becomes red and the onions soften, mix in potato pieces and 1 cup water. Let them cook for 15 minutes until the potatoes are tender.
Uncover the pan and cook over high heat until the oil starts to separate from the gravy. Add the cumin powder, black pepper powder, garam masala, nutmeg, and mace powder.
Add fried prawn pieces and a sprinkle of coriander leaves. Mix them together and then cover the pan. Cook for just a minute over very low heat.
Serve with boiled rice or naan.
