Prawns in a Dark Sauce

“This is a great tomato-based Indian dish from one of Madhur Jaffrey's books. Serve with rice and steamed vegetables or fried potatoes.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend the onions, garlic, ginger and 3 tablespoons water in an electric blender until you have a paste.
  2. Put the oil in a wide pan and set over medium high heat.
  3. When hot, put in the cinnamon, cardamom and bay leaves.
  4. Stir for 3-4 seconds.
  5. Put in the paste from the blender.
  6. Stir and fry for about 5 minutes or until the paste turns a light brown color.
  7. Add the ground cumin and ground coriander.
  8. Stir fry for 30 seconds.
  9. Put in the tomatoes.
  10. Stir and keep frying until the paste has a nice reddish brown look to it.
  11. Add 1 tablespoon of the yogurt.
  12. Stir and fry for about 10- 15 secons or until it is incorporated into the sauce.
  13. Add all the yogurt this way.
  14. Add the turmeric and cayenne and stir for about a minute.
  15. Put in remaining water, salt, and prawns.
  16. Stir to mix and bring to a boil over medium high heat.
  17. Stir and cook for about five minutes until you have a thick sauce- do not overcook.
  18. Sprinkle with garam masala and mix.
  19. Garnish with fresh coriander.

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