From Hamlyn Curry Cookbook, page 101
Prawn Curry
Prep: 15 min
Cook: 40-45 min
Finely chop
2 med onions
1" ginger
1 clove garlic
4 tomatoes
Grin
1 t coriander
1 t cumin seed
1 t mustard seed
6-8 black peppercorns
1 dried bay leaf
into a fine powder.
Heat
2-3T oil
in a skillet (or better, a large cast-iron saucepan with tight lid) ; add
(the onion)
and stir-fry to golden brown. Add
(the ginger, garlic, and spices)
and cook for another few minutes. Add
(the tomato)
1T lemon juice
Season to taste with
chilli powder
salt
Sir well, reduce the heat, cover with a tight-fitting lid. Cook until tomatoes are a pulp. Add a little water if the sauce starts to stick to the pan.
Finally, add
1 lb peeled prawns
and stir well to coat them in the sauce. Re-cover the pan and cook 5-10 min until prawns are thoroughly heated. Transfer to a serving dish and serve immediately.