Ingredients for Prawns In A Dark Sauce
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- Fresh Ginger
- 1/2 cup water
- Vegetable Oil
- Cinnamon Stick
- Cardamom Pods
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 (28 ounce) can crushed tomatoes
- Plain Yogurt
- Ground Turmeric
- Cayenne Pepper
- Salt to taste
- 1 pound raw prawns, peeled and deveined
- 1/2 teaspoon garam masala
- Fresh coriander leaves, for garnish
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How to Make Prawns In A Dark Sauce
- Blend the chopped onion, minced garlic, grated ginger, and 3 tablespoons of water in a blender until a smooth paste forms.
- Heat the vegetable oil in a wide pan over medium-high heat.
- Add the cinnamon stick, cardamom pods, and bay leaves. Stir-fry for 3-4 seconds.
- Add the onion-ginger-garlic paste to the pan. Stir and fry for 5 minutes, or until the paste turns a light brown color.
- Add the ground cumin and ground coriander. Stir-fry for 30 seconds.
- Add the crushed tomatoes. Stir and cook until the sauce thickens and develops a rich reddish-brown color (about 10-12 minutes).
- Stir in 1 tablespoon of the yogurt. Cook for 10-15 seconds until incorporated.
- Gradually add the remaining yogurt, stirring constantly to prevent curdling.
- Add the turmeric powder and cayenne pepper. Stir and cook for about 1 minute.
- Add 1/2 cup of water, salt, and the prawns. Stir to combine.
- Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 5 minutes, or until the sauce has thickened and the prawns are cooked through. Do not overcook.
- Sprinkle with garam masala and mix gently.
- Garnish with fresh coriander leaves and serve hot with rice and your favorite sides.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
12g
Fat
11g
Carbs
2g
