- 800g prawns. I buy the cleaned frozen packet from fish rite.
- 3 tomatoes
- 1 large onion
- 1 chili
- 1 cinnamon stick
- 2 bay leaves
- 2 tsp Onion powder
- 2 tsp Garlic powder
- 4 tsp Crushed ginger & garlic
- 4 tbsp masala
- 2 tsp cumin powder
- 2 tsp jeera powder
- 1 tsp garam masala
- 1/2 tsp tumeric
- Salt to taste
- Butter or margarine. I use rama
- Wash prawns and leave the excess water to drain in a colander.
Once drained, marinate the prawns in 2 tbsp masala, 1 tsp salt, 1 tsp cumin powder, 1 tsp jeera powder, 2 tsp crushed ginger and garlic, 1 tsp onion powder, 1 tsp garlic powder, turmeric, 1 tsp garam masala.
- Finely slice the onion and chop the tomatoes.
- In a non-stick pot, heat oil and add roughly 2 tbsp of rama on a medium heat. Add the prawns and fry for 5 minutes. Remove the prawns with the liquid. All the goodness is in this gravy.
- Add oil and a little more butter to the same pot. Fry the onions with the cinnamon stick, bay leaves and chili until the onions are soft.
- Add the left over 2 tbsp of crushed ginger & garlic. Leave to fry with the onions for about a minute.
- Add the 2 tbsp of masala, 1 tsp of onion powder, 1 tsp of jeera powder, 1 tsp of cumin powder and 1 tsp of garlic powder. Leave to fry for 2 minutes. Be careful that the spices do not burn.
- Add the chopped tomatoes. Put the pot lid on. Stir occasionally. The tomatoes should soften.
- Once the tomatoes have softened, I like to smash the tomatoes with a potato masher. This gives the curry a smooth consistency.
- Add the gravy from the prawns to the tomato mixture and leave to simmer for 3 minutes.
- Add the prawns and leave to cook on a low heat for about 3 minutes. Add salt to taste.
- Serve with basmati rice/garlic bread/garlic naan/roti.