Prawns in a Dark Sauce from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

Ingredients

• 5 garlic cloves, peeled
• 2 1/2 cm/1 inch cube of fresh ginger, peeled and coarsely chopped
• 75 g/3 oz onion, peeled and coarsely chopped
• 2 tablespoons finely chopped fresh green coriander
• ¼ teaspoon Garam masala
• 350 g/12 oz peeled, good-quality raw prawns, defrosted and patted dry
• about ¾ teaspoon salt
• ¼–¾ teaspoon Kashmiri chilli powder
• ½ teaspoon ground turmeric
• 5 tablespoons natural yogurt
• 175 g/6 oz tomatoes, peeled and very finely chopped
• 1 teaspoon ground coriander seeds
• 2 teaspoons ground cumin seeds
• 2 bay leaves
• 6 cardamom pods
• 2 1/2 cm/1 inch cinnamon stick
• 4 tablespoons vegetable oil
• 3 tablespoons water, plus 275 ml/9½ fl oz water