Prawn Curry
350-400g peeled prawn patted dry
120g green pepper, cored, seeded and finely chopped
250g onion, peeled and finely chopped
1 tbsp vegetable oil
1 inch cinnamon stick
2 bay leaves
2 green chillies finely chopped or chilli powder to taste
4 cloves garlic, peeled and finely chopped
½ inch cube ginger, peeled and finely chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp salt
½ tsp garam masala
¼ tbsp turmeric
4 tbsp yoghurt
320g canned tomatoes
150ml cold water
Ingredients
Method
Heat the oil in a large pan and fry the green peppers for 5 minutes then remove with a slotted spoon and put aside.
Now add the cinnamon stick and bay leaves to the oil.
Add the chopped onions, stir and fry them until lightly browned.
Add the garlic, ginger and all the spices then stir to mix.
Add the tomatoes and simmer for about 5-10 minutes on a very low heat until it reduces by about a third.
Add the water and simmer for 5 minutes.
Turn the heat off and let it cool.
When it is cool add the yoghurt then stir to mix.
Now add the prawns and the green pepper.
Stir them in whilst bringing it to the boil.
Add the chopped coriander then reduce heat to a medium low.
Let it simmer for about 5 minutes or until the sauce has reduced and turned fairly thick.