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
- 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.
- 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.