Preparation 15 minutes
Cooking 25 minutes
400g King Prawns shelled fresh or frozen
3 tbsp of Ghee
150g shallots thinly sliced
200g fresh tomatoes finely chopped
3 green chilli sliced
15 curry leaves fresh or frozen
1 bunch of fresh coriander leaves finely chopped
1 tbsp of ginger paste
1 tbsp of garlic paste
4 tbsp tamarind paste
2 tps black mustard seed
1 tps fenugreek seed
1 tps of funnel seed
1 tps coriander seed
1 star anise
3 bay leaves
2 small cinnamon sticks
6 green cardamom
1 tbsp of turmeric powder
1 tbsp of Kashmiri chili powder
1 tbsp of cumin powder
Salt to taste
Heat the Ghee in a heavy bottom Karahi pan or Saucepan on medium heat.
Add the seeds mix and let them fragrant the ghee for 1 minute
Now add the sliced shallots and fresh chillies, stir fry for 8 to 10 minutes over medium heat until the shallots begin to change colour to a light brown.
Add the garlic and ginger paste fry for a minutes to fragrant.
Then add the powder mix spices and fry for 10 seconds only making sure it does not burn.
Immediately add the chopped fresh tomatoes and continue to cook until soften. Mash with the back of the spoon slightly to form of paste.
Add the water and tamarind paste.
Then add the curry leaves Lower the heat and bring to simmer for 3 minutes.
Add the prawns and cook over low heat for 8 minutes with lid on, stirring half way through.
Turn the heat off and add ½ of the chopped coriander into the pan and gently mix together. Leaving the other ½ to garnish.
Serve with steam basmati rice and enjoy.