Indian Food Recipes Menu

Prawn Curry

1 large onion, chopped

60 g/2oz ghee or 3 tbsps oil

2.5 cm/1 inch cinnamon stick

6 green cardamoms

6 cloves

1 bay leaf

1 tsp fresh root ginger, peeled and grated

2-3 cloves garlic, peeled and crushed

1 tsp chilli powder

1 tsp ground cumin

1 tsp ground coriander

½ tsp salt

1 green pepper, seeded and cut into 1.25cm/ ½ inch pieces

200g /7 oz can tomatoes, crushed

460g/1 lb large peeled prawns

1 tbsp freshly chopped coriander leaves

2 green chillies, chopped

Fry the onions in ghee or oil until soft then add the cinnamon, cardamoms, cloves and bay leaf. Fry for 1 minute and then add ginger and garlic, chilli, cumin, coriander and salt. Fry for 30 seconds. Add the chopped green pepper and tomatoes, then bring to the boil and add the prawns.

Return the mixture to the boil and cook for 10-15 minutes. Garnish with the chopped coriander and chopped chillies.

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