300g/11 oz small prawns (shrimp), peeled and deveined
100ml/3 ½ fl oz (1/2 cup) natural plain yoghurt
1 tablespoon Ginger past
1 teaspoon chilli powder
4 tablespoons ghee
1 bay leaf
2 green cardamom pods
2 cinnamon stick, about 2.5cm /1 inch long
2 onions, thinly sliced
½ clove garlic, crushed
2 potatoes cut into bite-sized pieces
1 teaspoon sugar
Put the prawns in a shallow dish and sprinkle over some salt. Cover and set aside. Put the yoghurt in a bowl and whisk briefly, and then add the ginger paste and chilli powder and mix together.
Heat the ghee in a large, heavy-based pan over high heat. Reduce the heat, add the bay leaf and whole spices and stir-fry for about 2 minutes, or until they change colour. Add the onions and garlic and stir-fry for 2 minutes, or until the onions are translucent. Add the potatoes and stir-fry for 5 minutes, sprinkling over a little water if required.
Remove the pan from the heat and slowly stir in the yoghurt mixture, then return to medium heat to low, add the prawns and cook for about 5 minutes, or until they turn pink and are cooked through.