PRAWN
CHILLI MASALA
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Serves:
4
This is a delicate but richly
flavoured dish. Traditionally, in
India
, only fresh
and juicy king prawns will do, but standard peeled prawns can
be used for this recipe.
Ingredients
90g/3oz unsalted
butter
6 green cardamoms, split
open
2.5cml1-inch cube of root ginger,
finely grated
3-4 cloves garlic,
crushed
1 tbsp ground
coriander
½ tsp ground
turmeric
450g/1lb fresh peeled
prawns
150m1/5 fl oz thick set natural
yogurt
90ml/3 fl oz
water
1 tsp
sugar
1 tsp salt or to
taste
30g/1oz ground
almonds
4-6 whole fresh green
chillies
120/l4oz finely chopped
onions
2 fresh green chillies, seeded and
minced
½ tsp garam
masala
1 tbsp chopped coriander
leaves
Melt 60g/2oz butter over gentle
heat and add the whole cardamoms, fry for 30 seconds and add
the ginger and garlic.
Stir and cook for 1 minute, then add
the ground coriander and turmeric. Stir and fry for 30
seconds.
Add the prawns, turn the heat up to
medium and cook for 5-6 minutes, stirring frequently. Beat the
yogurt until smooth, gradually add the water and beat until
well blended. Add this mixture to the prawns, stir in the
sugar and the salt, cover the pan and simmer for 5-6 minutes.
Add the ground almonds and the whole green chillies and cook,
uncovered, for 5 minutes.
Meanwhile, fry the onion in the
remaining butter until just soft, but not brown. Add the
minced green chillies and the garam masala; stir and fry for a
further 1-2 minutes. Stir this mixture into the prawns along
with any butter left in the pan. Remove the pan from the heat.
Put the prawns in a serving dish and garnish with the
coriander leaves.
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