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13 December 2012,04:05 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a large, non-stick saucepan, add the panch phoran and allow it sizzle until the lighter seeds have become a warm brown colour.
  • Finely slice the remaining ginger into julienne.
  • Add the onion, chillies and ginger julienne and cook until the onions are lightly golden.
  • Blend the tomatoes, garlic and half of the ginger to a fine puree.
  • Add the tomato paste, remaining spices and salt. Cook over a moderate heat until the spice paste releases oil, stirring often as it thickens.
  • Adjust seasoning. Add the prawns and enough water. Bring to a boil, then simmer gently for 5 minutes, until the prawns are done.
  • Stir in the cream, taste and adjust the seasoning, adding lemon juice and serve with the chopped coriander.


  • 450 grams large raw prawns, shelled, deveined and rinsed
  • 2 tomatoes
  • 6 garlic cloves
  • 2 tablespoon ginger, peeled weight
  • 1 tablespoon double cream
  • 5 tablespoon IDHAYAM sesame oil
  • 1 teaspoon panch phoran
  • 1 onion, finely chopped
  • 3 green chillies, whole but pierced
  • 2 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon chilli powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • Salt, to taste
  • Lemon juice to taste
  • Handful of chopped fresh coriander leaves

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