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13 December 2012,03:45 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Melt the ghee or butter in a wok or large pan, add the garlic and stir over a low heat for a few seconds.
  • Add the prawns and stir-fry to coat. Transfer to a plate and set aside.
  • In the same pan, heat the oil and fry the cardamoms, cloves and cinnamon for another 2 minutes. Add the mustard seeds and fry for 1more minute.
  • Add the onion and chili and fry for 5 minutes or until softened and lightly browned.
  • Add the remaining ingredients and bring to a slow simmer. Cook gently for 5 minutes and add the prawns. Simmer until the prawns are cooked through.
  • Serve the curry with basmati rice cooked with turmeric and lightly flavored with the spice.


  • 1 tablespoon ghee or butter
  • 2 garlic cloves, crushed
  • 450 grams small raw prawns (shrimp), peeled and deveined
  • 1 tablespoon peanut oil
  • 4 cardamom pods
  • 4 cloves
  • 2 inch piece cinnamon stick
  • 1 tablespoon mustard seeds
  • 1 large onion, finely chopped
  • 1 fresh red chili, seeded and sliced
  • 4 tomatoes, peeled, seeded and chopped
  • 200 ml fish stock or water
  • 400 ml coconut milk
  • 2 tablespoon garam masala
  • 1 tablespoon chili powder
  • Turmeric Colored basmati rice, to serve

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