Prawn Dum Dum Curry

Ingredients

• Prawns - 1/2 kg
• Onion - 4 whole
• Tomato paste - 1/2 cup
• Ginger-garlic paste - 1 1/2 tbsp
• Garam masala - 1 tsp
• Kasoori methi powder - 1/2 tsp
• Turmeric powder - 1 tsp
• Kashmiri chili powder - 1 tbsp
• Coriander powder - 1/2 tsp
• Cashew paste or almond paste - 2 tbsp
• Oil - 2 tbsp
• Water - 1 cup
• Salt, to taste
• Coriander leaves

Instructions

1. 1Rinse the prawns under cold water, remove the veins, pat them dry, and set them aside.
2. 2Peel and finely chop the onions so they cook evenly and sweeten the sauce as they brown.
3. 3Heat 2 tbsp oil in a heavy pan over medium heat, then fry the onions until they are deeply golden and begin to caramelize; this builds the curry's base flavor.
4. 4Add 1 1/2 tbsp ginger-garlic paste and fry, stirring, until the raw smell disappears and the paste is fragrant.
5. 5Stir in 1 tsp turmeric powder, 1 tbsp Kashmiri chili powder, 1/2 tsp coriander powder and 1/2 cup tomato paste; sauté until the oil starts to separate from the masala and the mixture smells cooked.
6. 6Add the prawns with a little water, bring the pan to a boil, and cook the prawns for 6 minutes—do not overcook them, as they become tough when overcooked.
7. 7Season the curry with salt, 1/2 tsp kasoori methi powder and 1 tsp garam masala, stirring gently to combine.
8. 8Meanwhile, whisk 2 tbsp cashew paste or almond paste into 1 cup water until smooth, then pour this into the pan.
9. 9Stir the nut paste into the curry and cook for 2-3 minutes until the gravy thickens slightly and the flavors meld.
10. 10Turn off the heat, sprinkle coriander leaves over the curry, and let it rest for a minute before serving.
11. 11Optional: serve with steamed rice or warm naan if you like.