Serves 6
1 kg King Prawns, raw, peeled & deveined
2 large Onions, finely chopped
2 tbsp Sunflower Oil
2 Bay Leaves
5 cm piece Ginger, peeled
6 large cloves Garlic, peeled
1 green Chilli
1 tin chopped Tomatoes
1 tbsp Tomato Puree
3 Plum Tomatoes, finely chopped
2 tsp Salt
2 tsp Garam Masala
1 tsp Coriander powder
200 ml Double Cream
3 Spring Onions, finely chopped
1 Lime
Method
In a herb mill, grind the ginger, garlic and chilli to form a paste.
Take the prawns out of the fridge and set aside.
In a large pan heat the sunflower oil and add the onions, the bay leaves and the ginger, garlic and chilli paste.
Fry this on a moderate heat until the onions are a toasted brown colour, stirring occasionally.
Add the tinned tomatoes, the tomato puree and the fresh tomatoes and stir in.
Lower the heat slightly and cook until the tomato sauce becomes a darker red and the oil starts to emerge from the edge of the pan. Make sure you regularly stir this to prevent it from sticking.
Stir in the salt, garam masala and coriander powder.
In a small bowl place the chopped spring onions with the juice of the lime and set aside.
Add the prawns into the tomato sauce. They should cook quite quickly and will change from grey to pink in about 5-10 minutes.
Keep stirring and once all the prawns are pink, add the double cream and stir in.
Stir in the lime infused spring onions and serve.
Serve with hot basmati rice, or roti or parantha.
Tips
I use raw, peeled and deveined king prawns. Use fresh or frozen raw king prawns.
If you use frozen prawns, make sure that they are defrosted and drain out any excess water in the bag. You can slowly defrost them overnight in the fridge.
If you use cooked prawns, they will be tough and chewy in the curry, so use raw prawns.
