1. Grind the cinnamon, cardamoms, cloves, peppercorn and cayenne pepper to a fine powder. 2. Mix 60 ml of the yoghurt and the lime juice in a small bowl and then add the ground spices. Mix to a paste then add the prawns. Ensure all the prawns are coated then refrigerate for about 4 hours or overnight. 3. Peel and chop the onion, garlic and ginger. Liquidise them to a smooth paste adding a little water if necessary. Mix in the salt. 4. Heat the olive oil in a frying pan or work and stir fry the onion/garlic/ginger paste for 5 minutes. Add the prawns and stir fry for about 4 minutes. Remove the prawns and keep aside. 5. Add the tomato puree and butter to the pan and stir until the butter melts, Cover the pan and simmer for 10 minutes. 6. Meanwhile bring the chopped tomatoes to the boil in a separate pan with the chili powder. Cook for 10 minutes then add the tomatoes to the stir fry, bring to the boil and simmer, uncovered for a further 5 minutes. 7. Slowly stir in the remaining 60 ml of the yoghurt and simmer for a further 5 minutes. 8. Add the reserved prawns, mix well and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
