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1
Remove the prawn heads.
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2
In a medium saucepot, bring the prawn heads, shells and 5 cups of water to a boil.
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3
Reduce the heat and simmer 20 minutes.
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4
Meanwhile, heat the oil in a large skillet over medium heat until shimmering.
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5
Add the onions, garlic, ginger, and jalapeno, and cook, stirring occasionally, until golden brown, about 8 to 10 minutes.
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6
While the vegetables cook, break the arbol chiles and ancho chile into pieces (remove the seeds, if you prefer less heat and spice), then grind in a spice grinder to a fine powder.
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7
Set aside.
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8
Crush the tomatoes with your hands.
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9
Add the turmeric, garam masala, and 2 teaspoons of the ground chile powder to the skillet.
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10
Reserve the remaining chile powder for another use.
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11
Saute the mixture for 30 seconds, then add the crushed tomatoes and 1/4 cup of the reserved tomato juice.
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12
Cook the mixture, stirring, until thickened and most of liquid is cooked out.
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13
Cook's Note: This sweetens the tomatoes and helps bring all the flavors together.
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14
Strain the prawn shells from the water and discard the shells.
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15
The water is now a prawn stock.
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16
Add 2 cups of the prawn stock to the tomato mixture and bring the mixture to a simmer.
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17
The remaining prawn stock can be cooled and frozen for future use.
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18
Simmer the tomato mixture, uncovered, for 10 minutes.
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19
Add the prawns to the skillet and cook, stirring gently, until just cooked through, about 4 minutes.
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20
Reduce the heat to low, then add the heavy cream and fresh dill.
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21
Let the mixture simmer, for 2 minutes more, stirring gently.
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22
Season with salt, and pepper, to taste.
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23
Serve the masala with warm naan.
