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Ingredients

• 75 gm Butter, unsalted
• 6 Green cardamoms, split open
• 25 mm cube Ginger, grated
• 4 Garlic cloves, crushed
• 1 tblsp Ground coriander seed
• 1/2 tsp Ground turmeric
• 450 gm Fresh prawns, peeled
• 125 gm Thick set natural yoghurt
• 90 ml Water
• 1 tsp Sugar
• 1 tsp Salt
• 25 gm Almonds, ground
• 6 Whole fresh green chilies
• 100 gm Onions, chopped
• 2 Fresh green chilies, minced
• 1/2tsp Garam masala
• 1 tblsp Chopped coriander leaves

Method

Melt 2/3rds of the butter over a gentle heat and fry the cardamoms for 30 seconds. Add the ginger and garlic and stir fry for 1 minute. Add the ground coriander and turmeric and stir fry for a further 30 seconds.

Add the prawns, turn the heat up to medium and stir fry for 5 minutes.

Beat the yoghurt until smooth. Gradually add the water and beat until blended. Add this mixture to the prawns, stir in the sugar and salt, cover the pan and simmer for 5 minutes.

Add the ground almonds and whole chilies and cook, uncovered, for a further 5 minutes.

Fry the onions in the remaining butter until they are soft. Add the minced chilies and garam masala and stir fry for 2 minutes. Add this to the prawns, and remove the pan from the heat.

Garnish with the coriander leaves.

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