Prawn Curry
This prawn curry builds its gravy the patient way, with onions fried until light golden and a whole-spice base of cardamom, cinnamon and cloves. The prawns are seared for two minutes and kept apart until the very end, so they stay tender rather than rubbery. Potatoes thicken the sauce and make it filling. Finish with garam masala, nutmeg and mace for a warm, fragrant top note, and serve with rice or naan.
Instructions
Heat a tablespoon of the oil in a pan over medium-high heat and sauté the prawns for 2 minutes only. They are ready when their liquid has dried off and they have turned pink. Set them aside, since longer cooking makes them rubbery.
Heat the rest of the oil in a saucepan over high heat and fry the onions for 8 to 10 minutes, stirring constantly. Take them to a light golden color.
Add the tomatoes, garlic paste, ginger paste if using, red chile powder, turmeric, salt, cloves, both cardamoms and the cinnamon sticks. Cover and cook over medium heat for at least 10 to 15 minutes, until everything melds into a curry.
When the curry looks red and the onions have softened, stir in the potatoes and 1 cup of water. Cook for 15 minutes, until the potatoes are tender.
Uncover the pan and raise the heat to high. Cook until oil begins to separate from the gravy, then stir in the cumin, black pepper, garam masala, nutmeg and mace.
Return the prawns to the pan and scatter over some coriander leaves. Mix, cover, and cook for just one minute over very low heat.
Serve with boiled rice or naan.
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