Ingredients: Serves 2-3
- 500g cooked king prawns
- 1 medium onion, finely diced
- 2 medium cloves garlic, crushed
- 2 cubic inches ginger root, peeled and crushed
- 1 tablespoon garam masala
- 1 bay leaf
- 6-8 cardamom pods, bruised
- 5 cloves, bruised
- 1 tablespoon freshly ground cinnamon
- 250ml natural yoghurt
- about 10 saffron strands
- 100ml double cream
- 1 heaped tablespoon coarsley ground almonds
- 2 heaped teaspoons ground cumin
- Carway seed rice to serve
Method
- Fry the onion, garlic, ginger cloves, cardamom, bay leaf, ground cinnamon and garam masala together gently until the onion is golden brown.
- Mix the saffron into the yoghurt.
- Turn down the heat on the pan and fold in the yoghurt gently. If it is too hot it will curdle so be careful!
- Add the cream, almonds and cumin. Taste and adjust seasoning. Stir in the prawns and coriander and heat through. Serve over the rice, garnished with more coriander.
Ingredients: Serves 2-3
- 500g cooked king prawns
- 1 medium onion, finely diced
- 2 medium cloves garlic, crushed
- 2 cubic inches ginger root, peeled and crushed
- 1 tablespoon garam masala
- 1 bay leaf
- 6-8 cardamom pods, bruised
- 5 cloves, bruised
- 1 tablespoon freshly ground cinnamon
- 250ml natural yoghurt
- about 10 saffron strands
- 100ml double cream
- 1 heaped tablespoon coarsley ground almonds
- 2 heaped teaspoons ground cumin
- Carway seed rice to serve
Method
- Fry the onion, garlic, ginger cloves, cardamom, bay leaf, ground cinnamon and garam masala together gently until the onion is golden brown.
- Mix the saffron into the yoghurt.
- Turn down the heat on the pan and fold in the yoghurt gently. If it is too hot it will curdle so be careful!
- Add the cream, almonds and cumin. Taste and adjust seasoning. Stir in the prawns and coriander and heat through. Serve over the rice, garnished with more coriander.
