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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a great tomato-based Indian dish from one of Madhur Jaffrey's books. Serve with rice and steamed vegetables or fried potatoes. Ingredients:
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 |
Directions:
1. Blend the onions, garlic, ginger and 3 tablespoons water in an electric blender until you have a paste.
2. Put the oil in a wide pan and set over medium high heat.
3. When hot, put in the cinnamon, cardamom and bay leaves.
4. Stir for 3-4 seconds.
5. Put in the paste from the blender.
6. Stir and fry for about 5 minutes or until the paste turns a light brown color.
7. Add the ground cumin and ground coriander.
8. Stir fry for 30 seconds.
9. Put in the tomatoes.
10. Stir and keep frying until the paste has a nice reddish brown look to it.
11. Add 1 tablespoon of the yogurt.
12. Stir and fry for about 10- 15 secons or until it is incorporated into the sauce.
13. Add all the yogurt this way.
14. Add the turmeric and cayenne and stir for about a minute.
15. Put in remaining water, salt, and prawns.
16. Stir to mix and bring to a boil over medium high heat.
17. Stir and cook for about five minutes until you have a thick sauce- do not overcook.
18. Sprinkle with garam masala and mix.
19. Garnish with fresh coriander.
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