Prawn Chilli Masala

Prawn Chilli Masala
Serves : 4

Ingredients:

• 100 gr unsalted butter
• 6 green cadarmoms, split open the top of each pod
• 3 cm cube of root ginger, peeled and finely grated
• 5 cloves garlic, peeled and crushed
• 1 tbsp coriander
• ½ tsp ground turmeric
• 500 gr fresh peeled prawns
• 125 thick set natural yogurt
• 100 ml water
• 1 tsp sugar
• 1 tsp salt or o taste
• 30 gr ground almonds
• 6 whole fresh green chilies
• 2 fresh green chilies, seeded and minced
• ½ garam masala

1. Melt 70 gr butter from the specified amount over gentle heat and add the whole cadarmoms, fry for 30 seconds and add the ginger and garlic. Stir and cook for 1 minute, then add the ground coriander and turmeric. Stir and fry for 30 seconds.

2. Add the prawns, turn the heat up to medium and cook for 6 minutes, stirring frequently.

3. Beat the yogurt until smooth, gradually add the water and beat until well blended. Add this mixture to the prawns, stir in the sugar and the salt, cover the pan and simmer for ±5 minutes.

4. Add the ground almonds and the hole green chilies and cook, uncovered, for ±5 minutes.

5. Meanwhile, fry the onions in the remaining 30 gr butter until they are just soft, but not brown. Add the minced green chilies and the garam masala, stir and fry or a further ±2 minutes. Stir this mixture into the prawns along with any butter left in the pan. Remove the pan from the heat.

6. Put the prawns in a serving dish and garnish with the coriander leaves.

Serve with a mushroom pilau or fried brown rice