Prawn Curry

Ingredients

• •basmati rice
• •3 pods cardamom
• •2 sticks cinnamon
• •1 teaspoon cumin
• •1 teaspoon ginger juice
• •1 tablespoon ground chili
• •2 teaspoons ground coriander
• •3 teaspoons ground turmeric
• •oil
• •1 cup onions
• •½ pound potatoes
• •2 lbs prawns
• •salt
• •1 teaspoon sugar
• •2 tomatoes
• •4 ounces yogurt

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Method

From foodista.com — read the original

1. 1Shell, devein and wash prawns with salt water. Rub prawns with 2 teaspoons ground turmeric and 1 teaspoon salt. Set aside for 30 minutes. Skin and quarter large potatoes. Halve small ones.
2. 2Rub with 1/2 teaspoon salt and 1 teaspoon ground turmeric. Fry in 2 ounces oil over medium heat until golden brown.
3. 3Remove to a dish. In the same hot oil, fry cumin, cinnamon and cardamom for 1 minute, then add sliced onions and stir-fry for a further 5 minutes.
4. 4Add prawns, ground chili, ground coriander, ground onions, ginger juice, yogurt, sugar and salt to taste. Stir to mix well.
5. 5Add 3/4 pint boiling water and potatoes and cook until potatoes are tender and the gravy is very thick. Now add sliced tomatoes and remove from heat.
6. 6Serve with rice.