1 cup vegetable oil
1 kg medium-sized prawns (shrimp), cleaned with tails removed
0.5 kg tomatoes
4 medium-sized onions, cut in julienne
3 potatoes, cut in small cubes
2 green cardamom pods
1 black cardamom pod
2 cinnamon sticks
3 whole cloves
2 tbsp garlic paste
1 tbsp ginger paste (optional)
1 tbsp red chile powder
1 tsp turmeric powder
1 tbsp cumin powder
1 tsp black pepper
Salt to taste
1 tsp garam masala
¼ tsp nutmeg and mace powder
Fresh coriander leaves
Heat a tablespoon of oil in a pan and sauté prawns over medium-high heat for 2 minutes only, just until that their water dries out and they turn pink in color. Don't try to cook prawns for more than that because they will become rubbery and hard to chew.
2 minutes
In a saucepan, heat the remaining oil and fry onions over high heat for 8–10 minutes, stirring constantly until they become light golden in color.
8–10 minutes
When onions have been fried, add tomato pieces, ginger garlic paste, red chili powder, turmeric powder, salt, cloves, cardamoms and cinnamon sticks. Cover the pan and cook them over medium heat until they all mix together and form a curry. It takes at least 10–15 minutes for the curry to be cooked.
10–15 minutes
When curry becomes red and the onions soften, mix in potato pieces and 1 cup water. Let them cook for 15 minutes until the potatoes are tender.
15 minutes
Uncover the pan and cook over high heat until the oil starts to separate from the gravy. Add the cumin powder, black pepper powder, garam masala, nutmeg, and mace powder.
Add fried prawn pieces and a sprinkle of coriander leaves. Mix them together and then cover the pan. Cook for just a minute over very low heat.
Serve with boiled rice or naan.