Place a large frying pan, skillet or wok onto a medium-high heat. Add the vegetable oil and when it is hot, add the chopped onion. Fry, stirring regularly, for around 10 minutes until the onion is a deep golden-brown color. Then add the sliced garlic and fry for a further 2 minutes.
Now add the ground spices, salt and ginger paste. Add a small amount of water (4fl oz/½ cup) and stir everything together. Once the water has mostly evaporated and there is a sheen of oil on top of the pan, you can add the chopped tomatoes, sugar and fresh chilies
Stir everything together really well and allow to come up to a gentle simmer. Then cover the pan and allow the sauce to simmer for around 10 minutes
The next step is to add the prawns, which should be cleaned and ready to cook. (If you are using frozen, make sure they are thoroughly defrosted before you start to cook.) The sauce at this stage should have thickened slightly
Add the prawns to the pan and stir well to coat them in the spiced tomato sauce. Cover the pan again and let them cook for around 5 minutes. If the pan is not simmering well, you may need to increase the heat slightly
After 5 minutes, uncover the pan and turn the prawns. Add in half the chopped fresh cilantro and stir well and then cook, uncovered, for a further 2–3 minute
or as long as it takes until the prawns are completely cooked, firm to the touch and opaque all the way through. The sauce should be quite thick and cling to the prawns
Finally, garnish with the remaining fresh cilantro and some extra green chilies if wanted. This curry is delicious with plain steamed rice or with freshly made luchi
Ingredients:…s…