Total cooking time: 1 hour
Serves 4-6
Ingredients:
- 1 kg Raw medium prawns (shrimp ),peeled and deveined, tails intact (reserve shells and heads)
- 1 teaspoon ground turmeric
- 1/4 cup (60ml) oil
- 2 Onions, finely chopped
- 4-6 Cloves garlic ,finely chopped
- 1-2 small fresh green chillies, seeded and chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1/3 cup (90g) plain yoghurt
- 1/3 cup (80ml) thick cream
- 1/3 cup (20g) chopped fresh coriander leaves
Method:
- Bring 1 litre water to the boil in a large saucepan. Add the reserved prawn shells and heads, reduce the heat and simmer for 2 minutes. Skim any scum that forms on the surface during cooking with a skimmer or slotted spoon. Drain, discard the shells and heads, and return the liquid to the pan. you will need 3 cups (750ml) liquid. Make up with water ,if necessary. Add the turmeric and cook for 1 minute, or until the prawns and set the stock aside.
- Heat the oil in a large saucepan. cook the onion, stirring, for 8 minutes,or until light golden brown. Take care not to burn the onion. Add the garlic and chilli, cook for 2 minutes, then add the cumin, coriander and paprika, and cook, stirring, for 2-3 minutes, or until fragrant.
- Gradually add the reserved prawn stock bring to the boil and cook, stirring occasionally, for 35 minutes, or until the mixture has reduced by half and thickened.
- Remove from the heat and stir in the yoghurt. add the prawns and stir over low heat for 2-3 minutes, or until the prawns are warmed through, but do now allow the mixture to boil.
- stir in the cream and coriander leaves. cover and leave to stand for 15 minutes to allow the flavors to infuse. Reheat gently and serve with rice.
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