INGREDIENTS:
4 TBSP GROUNGNUT OIL OR VEGETABLE OIL
2 MEDIUM ONIONS, FINELY SLICED
2 FRESH GREEN CHILLIES, DESEEDED AND FINELY SLICED
5 CM PIECE OF CINNAMON STICK
8-10 CLOVES
4 TBSP HOT WATER
4 TBSP LOW-FAT NATURAL YOGURT, LIGHTY WHISKED
SALT
FRESHLY GROUND PEPPER, TO TASTE
16-20 RAW KING PRAWNS, PEELED AND DEVEINED
3 TBSP CHOPPED FRESH FLAT-LEAF PARSELY CORIANDER TO
GARNISH
FOR THE PASTE:
6 CLOVES GARLIC, CHOPPED
2 TSP FINELY CHOPPED FRESH GINGER ROOT
1/2 TSP CHILLI POWDER
1/2 TSP GROUND TUMERIC
1 TSP GROUND CORIANDER
1 TBSP TAMARIND WATER OR LEMON JUICE
4 TBSP COLD WATER
PROCEDURE:
1) PUT ALL THE PASTE INGREDIENTS INTO A BLENDER AND
BLEND UNTIL AS
SMOOTH AS POSSIBLE. TRANSFER THE PASTE
MIXTURE TO A BOWL AND SET
ASIDE.
2) HEAT THE OIL IN A PAN. ADD THE ONIONS AND FRY, STIRRING
FREQUENTLY,
FOR 8 MINUTES. REMOVE FROM THE PAN WITH
A SLOTTED SPOON AND
TRANSFER TO A BOWL.
3) POUR OFF ALL THE OIL FROM THE PAN, LEAVING ABOUT
1 TSP. RETURN THE PAN
TO THE HEAT, ADD THE CHILLIES, CINNAMON
AND CLOVES, AND STIR-FRY FOR 1
MINUTE.
4) RETURN THE ONIONS TO THE PAN, ADD THE PASTE MIXUTRE
AND STIR-FRY
FOR 1 MINUTE.
5) STIR IN HOT WATER AND SIMMER FOR 5 MINUTES.
6) ADD THE YOGURT AND SEASONING AND COOK, STIRRING,
FOR 1-2 MINUTES.
INCREASE THE HEAT AND ADD THE PRAWNS.STIR
UNTIL THEY ARE WELL COATED
WITH THE SAUCE, THEN COVER THE PAN AND
COOK OVER A MEDIUM HEAT FOR 3
MINUTES.
7) REMOVE THE PAN FROM THE HEAT AND LEAVE TO STAND,
TIGHTLY COVERED, FOR
2 MINUTES. DISCARD THE CINNAMON STICK
AND CLOVES.
8) TRANSFER THE CURRY TO A HEATED SERVING DISH AND
SPRINKLE WITH THE
CHOPPED PARSELY OR CORIANDER, TO GANISH.
