Prawn Curry





1 large onion, chopped

60g/2oz ghee or 3 tbsp oil

2.5 cm/1 inch cinnamon stick

6 green cardamoms

6 cloves

1 bay leaf

1 tsp fresh root ginger, peeled and gtrated

2-3 cloves garlic, peeled and curshed

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/7oz can tomatoes, crushed

460g/1lb 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 by 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.