Ingredients

· 500 g medium prawns

· 4-5 chopped garlic cloves

· 5-6 sliced green chillies

· 3 large green chillies, slit open

· 1 medium onion

· 2 teaspoons salt

· 2 tablespoons ghee

· ½ teaspoon turmeric powder

· 1 teaspoon cumin powder

· 1 teaspoon coriander powder

· 1 teaspoon red chilli powder

· ½ teaspoon all-spice powder

· ¼ cup water

· 2 tablespoons yogurt

· 4 chopped tomatoes

· 1 tablespoon tomato paste

· Sliced ginger and coriander leaves

Method

In a bowl toss prawns with ½ teaspoon of salt and turmeric powder. Grill these prawns in butter on high heat for a minute and set aside. In a wok, add one tablespoon of ghee and add onion, garlic and sliced green chillies. Fry them until they turn golden brown. Add in chopped tomatoes along with salt, red chilli powder, coriander powder, cumin powder and ¼ teaspoon of turmeric powder. Cover the wok with a lid and reduce the flame to low. Allow the tomatoes to soften up. When the tomatoes have softened to form a uniform curry base, add whole green chillies, yogurt and all-spice powder. Cook for five minutes. Throw in the prawns and cover the wok. Cook for five more minutes. Turn off the flame, sprinkle some chopped coriander, ginger strips and green chillies. Serve hot with naan.