Name: Prawns in a Dark Sauce (Rasedar jhinga)
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ teaspoon ground turmeric; 75 g/3 oz onion, peeled and coarsely chopped; 2 tablespoons finely chopped fresh green coriander; 2 teaspoons ground cumin seeds; 175 g/6 oz tomatoes, peeled and very finely chopped; 2.5 cm/1 inch cinnamon stick; 6 cardamom pods; 5 garlic cloves, peeled; 5 tablespoons natural yogurt; 2 bay leaves; ¼–¾ teaspoon Kashmiri chilli powder; 350 g/12 oz peeled, good-quality raw prawns, defrosted and patted dry; 2.5 cm/1 inch cube of fresh ginger, peeled and coarsely chopped; 3 tablespoons water, plus 275 ml/9½ fl oz water; about ¾ teaspoon salt; 1 teaspoon ground coriander seeds; 4 tablespoons vegetable oil; ¼ teaspoon Garam masala

Preparation info

Serves
4

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

I like to serve these prawns with Plain basmati rice, Cauliflower with potatoes and Tomato, onion & fresh green coriander relish.

Ingredients

75 g/3 oz onion, peeled and coarsely chopped
5 garlic cloves, peeled
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Method

Put the onion, garlic, ginger and the 3 tablespoons of water into a blender and blend until you have a paste.
Heat the oil in a 20–23cm/8–9 inch wide pot over a medium-high flame. When hot, put in the cinnamon, cardamom and bay leaves. Stir for 3–4 seconds. Now put in the paste from the blender. Stir and fry for 5 minutes or until the paste turns a light brown