About this recipe:This mild Indian curry is delicious. A homemade garam masala mix is made, which is used as the spice base for this curry. You can use this recipe and substitute other meat into the dish, if you prefer. Serve with freshly cooked basmati rice.
1/4 teaspoon cardamom seeds
3 whole cloves
3 (2.5cm) pieces cinnamon stick
2 tablespoons vegetable oil
4 whole cloves
4 green cardamom pods
2 (3.75cm) pieces cinnamon stick
1 onion, grated
1 1/4 teaspoons ginger paste
1 1/4 teaspoons garlic paste
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 small tomato, chopped
250ml coconut milk
450g raw king prawns, peeled and deveined
1 teaspoon ghee (clarified butter)
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Method Prep:20min › Cook:20min › Ready in:40min
Prepare the fresh garam masala: in a coffee grinder or small food processor, grind the cardamom seeds, 3 whole cloves and 3 cinnamon sticks to a fine powder. Set aside.
Heat the vegetable oil in a frying pan over medium heat. Add the 4 whole cloves, 4 cardamom pods and 2 cinnamon sticks and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan and cook for an additional 5 minutes.
Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle.
As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.