Prawn Chilly Masala
This is a delicate but richly flavoured dish In India, only fresh and juicy king prawns will do, but standard peeled prawns can also be used for this recipe.
75g/3oz unsalted butter
6 green cardamoms, split
1-inch cube of root ginger, peeled and finely grated
3-4 cloves garlic, peeled and crushed
1 tbsp ground coriander
1/2 tsp ground turmeric
450g/1lb fresh peeled and de-veined prawns
125g/5oz thick set natural yogurt
90ml/3 floz water
1 tsp sugar
1tsp salt or to taste
25g/1oz ground almonds
4-6 whole fresh green chillies
100g/4oz finely chopped onions
2 fresh green chillies seeded and minced
1/2 tsp garam masala
1 tbsp chopped coriander leaves
Shell, de-vein and clean the prawns and wash them well.
Cut onion and chop tomatoes. Grate ginger and garlic finely.
Heat oil in frying pan add finely chopped onion until it is translucent.
Then add washed prawns, ginger, garlic chilli, coriander and turmeric powders and mix well.
Add curd, ground almonds, sugar and mix well again. Add tomato, garam masala and salt.
Add one-cup water and boil the mixture over medium flame.
When it turns to a reddish paste, add a little more oil and switch o the stove.
Garnish with fresh coriander leaves and curry leaves. The curry can be served with hot rice.