Prawn Curry Delicious Fish Dish

Prawn Curry

Ingredients:

• Prawns 600 g
• Medium onions 2
• Medium tomatoes 4
• Vegetable oil 4 tbsp
• Cinnamon sticks 2
• Cardamom pods 4
• Cloves 4
• Green chillies 2
• Ginger and garlic paste 2 tbsp
• Salt to taste 
• Turmeric powder half tsp
• Red chilli powder 1 tsp
• Coriander   tsp
• Cumin powder 1 tbsp
• Tomato paste 1 tbsp
• Hot water 2 cups (500ml)
• Garam masala powder half tsp
• Coriander leaves half

Method Of Cooking:

• First pull off the head, then rinse the prawn in water.
• Remove the shell from the middle part of the prawn.
• Hold the exposed top end and pull the tail to remove the rest of the shell.
• Peel and finely dice 2 onions, then 4 tomatoes.
• Then chop 2 green chillies.
• Put a large non-stick frying pan over a medium heat. 
• Add 3 tablespoons of vegetable oil.
• Add 2 sticks of cinnamon,4 cardamom pods, and 4 cloves.
• Fry for about 30 seconds, stirring continually.
• Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions are a light golden brown. Stir frequently to stop the onions burning.
• Now add 2 tablespoons of ginger and garlic paste, stir well.
• Add 1/2 a teaspoon of turmeric,1 teaspoon of red chilli powder ,1 teaspoon of coriander powder and
• half a teaspoon of garam masala and fry for 5 minutes over a low heat, stirring frequently.
• Add the finely chopped tomatoes followed by 1 tablespoon of cumin powder,then stir.
• Add 1 tablespoon of tomato paste and stir it in. 
• Add a cup of water and keep stirring until the water is absorbed.
• Turn the heat down, put the lid on, and leave to simmer for 10-15 minutes, or until the oil separates from the dish and rises to the top.
• Turn the heat back up to high and add the prawns to the pan. Then stir in 2 generous pinches of salt.
• Add approximately 200ml of warm water to the pan. Stir. Then put the lid on and bring the heat down. Leave for about 10 minutes or until the prawns are cooked. check occasionally. The prawns are done when they turn pink and opaque. When they are ready, turn the heat off.
• Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander

Serve with rice.