Prawns in a Dark Sauce

5.00 (4)
⏱ 20 mins 🍽 4 serving(s) 🏷 Curries

This flavourful Indian curry, adapted from Madhur Jaffrey, features prawns cooked in a dark, spiced tomato and yogurt sauce. Aromatic whole spices like cinnamon and cardamom are fried to release their fragrance before a paste of onion, garlic, and ginger is added. The dish comes together quickly, simmering for about five minutes until the sauce thickens. It's finished with a sprinkle of garam masala and fresh coriander, ideal for a speedy yet impressive meal.

Prawns in a Dark Sauce

Ingredients

  • 3 ounces onions, peeled and coarsely chopped
  • 5 cloves garlic, peeled
  • 1 inch fresh ginger, peeled and coarsely chopped
  • 3 tablespoons water, plus
  • 1 cup water
  • 4 tablespoons vegetable oil
  • 1 inch cinnamon stick
  • 6 cardamom pods
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 6 ounces tomatoes, peeled and very finely chopped
  • 5 tablespoons plain yogurt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 12 ounces prawns, peeled
  • 1/2 teaspoon garam masala
  • 2 tablespoons fresh coriander, finely chopped

Method

  1. Combine the onions, garlic, ginger and 3 tablespoons water in a blender to create a smooth paste.
  2. Heat 4 tablespoons of vegetable oil in a wide pan.
  3. Once the oil is hot, add the cinnamon stick, cardamom pods and bay leaves.
  4. Fry the whole spices for 3-4 seconds.
  5. Introduce the blended paste to the pan.
  6. Cook the paste, stirring, for about 5 minutes until it takes on a light brown colour.
  7. Stir in the 2 teaspoons ground cumin and 1 teaspoon ground coriander.
  8. Fry the spice mixture for 30 seconds.
  9. Add the finely chopped tomatoes.
  10. Continue frying until the mixture develops a reddish brown hue.
  11. Mix in 1 tablespoon of the plain yogurt.
  12. Stir and cook for about 10- 15 secons until the yogurt is fully blended into the sauce.
  13. Incorporate the remaining yogurt using the same method.
  14. Add the 1/2 teaspoon ground turmeric and 1/2 teaspoon cayenne pepper, stirring for about a minute.
  15. Pour in the remaining 1 cup water, add the 1/2 teaspoon salt and the peeled prawns.
  16. Stir everything together and bring the curry to a boil.
  17. Cook for about five minutes, stirring, until the sauce thickens sufficiently.
  18. Mix in the 1/2 teaspoon garam masala.
  19. Finish by scattering the finely chopped fresh coriander over the top.

Nutrition (per serving)

Sodium788700 mg

Recipe details

CategoryCurries
Authortrelawney8