use Gluten Free spices.
Taste Sensations:How To Make Prawn Curry
600g prawns (ready to cook)
2 medium onions
4 medium tomatoes
4 tbsp vegetable oil
2 cinnamon sticks
4 cardamom pods
2 green chillies
2 tbsp ginger and garlic paste
half tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tbsp cumin powder
1 tbsp tomato paste
500ml hot water
1/2 tsp garam masala powder
1/2 coriander leaves
1 large non-sticky pan
Peel and finely dice 2 onions, then 4 tomatoes.
Then chop 2 green chillies. (Tip: oil fingers before chopping chillies prevents fingers stinging)
Put a large non-stick frying pan over a medium heat.
3 tablespoons of vegetable oil
2 sticks of cinnamon
4 cardamom pods
and 4 cloves.
Fry for about 30 seconds, stirring continually.
Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions are a light golden brown.
Stir frequently to stop the onions burning.
Now add 2 tablespoons of ginger and garlic paste.
Stir well for a couple of minutes.
1/2 a teaspoon of turmeric,
1 teaspoon of red chilli powder and
1 teaspoon of coriander powder
half a teaspoon of garam masala
and fry for 5 minutes over a low heat, stirring frequently.
Add the finely chopped tomatoes followed by 1 tablespoon of cumin powder.
Add 1 tablespoon of tomato paste and stir it in.
Add a cup of water and keep stirring until the water is absorbed.
Turn the heat down, put the lid on, and leave to simmer for 10-15 minutes, or until the oil separates from the dish and rises to the top.
Turn the heat back up to high and add the prawns to the pan.
Then stir in 2 generous pinches of salt.
Add approximately 200ml of warm water to the pan.
Then put the lid on and bring the heat down.
Leave for about 10 minutes or until the prawns are cooked.
The prawns are done when they turn pink and opaque.
When they are ready, turn the heat off.
Finely chop the coriander and save a couple of good leaves to garnish.
Now stir in the coriander to finish the dish