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1
Peel the shells from the prawns, devein, and rinse well.
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2
Salt and pepper lightly and set aside.
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3
Crush the cardamon with a knife.
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4
Mince the onion, ginger, and garlic.
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5
Open the tomato can.
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6
Optional: If you love spicy curry, remove the seeds and thickly slice the fresh hot chili pepper.
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7
Heat the oil over high heat and add the spices.
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8
Stir-fry so the oil coats the spices and continue until the cumin seed stops crackling.
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9
Add the garlic, ginger, and onion, then stir-fry until half transparent.
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10
If you like it spicy, go ahead and add fresh red chili pepper here and fry.
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11
Add the spices and stir-fry for another 2-3 minutes.
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12
Add the tomato.
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13
If they are whole, crush with a spatula into small pieces.
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14
Stir-fry the onion and tomato for about 3-5 minutes over medium heat.
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15
It will thicken and the oil will start separating from the tomato.
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16
Pour in the water and mix the curry paste.
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17
Cover loosely with a lid and simmer over low heat for at least 30 minutes.
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18
Lift the lid occasionally and stir to prevent the curry from burning.
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19
Remove the lid for the last 10 minutes.
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20
Meanwhile, divide the cilantro into two portions.
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21
Finely chop one portion, leaving the rest for garnish.
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22
Add the raw prawns, salt, chopped coriander leaves, and garam masala to the curry sauce and mix.
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23
Cook over medium heat until the pawns have boiled.
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24
Then taste and adjust the saltiness.
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25
Remove whole pieces of spices (eg.
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26
cardamoms).
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27
Plate and garnish with cilantro.
