King Prawn Korma

• 1 Pack raw king prawns
• 1/2 can Coconut milk
• 2 large Tomatos (not too ripe)
• 1/2 dozen Shallots
• 3 Cardamom pods
• 2 Cloves
• 1 Cinnamon stick
• 1 Knob butter
• 1 tbsp Olive oil
• 1 tsp Fenugreek
• 1 clove Garlic
• 1 Thumbsize piece ginger
• 1 tsp Turmeric
• 1 tsp Dried coriander
• 1 pinch Salt and black pepper
• 1 pinch Fennel seed
• 1 small red chilli
• 1 tsp Dried red chilli powder
• 1 bunch Fresh coriander

1. Make a paste by blending the ginger, garlic, chilli, turmeric and dried coriander.
2. Marinate the prawns in the paste for about and hour in the fridge.
3. Blend the onion into a paste, set aside.
4. Heat the butter and olive oil in a pan, add the cinnamon, cloves and cardamom and simmer for 3 minutes being careful not to burn the butter.
5. Add the onion puree to the pan, simmer for 3 minutes stirring all the time so as not to burn the onion.
6. Add the chilli powder, stir.
7. Add the Tomatos.
8. Simmer for 5 minutes stirring frequently.
9. Add the marinated prawns, cook stirring untill the prawns just turn pink.
10. Add the fenugreek and fennel seed, stir.
11. Add the count milk and simmer for 5 minutes.
12. Serve and garnish with fresh coriander.

king prawns, coconut milk, tomatos, shallots, pods, cinnamon, butter, olive oil, clove garlic, ginger, turmeric, coriander, salt, fennel, red chilli, red chilli, fresh coriander

Taken from cookpad.com/us/recipes/369116-king-prawn-korma (may not work)