Prawns In A Dark Sauce - cooking recipe

Ingredients

3 ounces onions, peeled and coarsely chopped
5 cloves garlic, peeled
1 inch fresh ginger, peeled and coarsely chopped
3 tablespoons water, plus
1 cup water
4 tablespoons vegetable oil
1 inch cinnamon stick
6 cardamom pods
2 bay leaves
2 teaspoons ground cumin
1 teaspoon ground coriander
6 ounces tomatoes, peeled and very finely chopped
5 tablespoons plain yogurt
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
12 ounces prawns, peeled
1/2 teaspoon garam masala
2 tablespoons fresh coriander, finely chopped

Preparation

Blend the onions, garlic, ginger and 3 tablespoons water in an electric blender until you have a paste.
Put the oil in a wide pan and set over medium high heat.
When hot, put in the cinnamon, cardamom and bay leaves.
Stir for 3-4 seconds.
Put in the paste from the blender.
Stir and fry for about 5 minutes or until the paste turns a light brown color.
Add the ground cumin and ground coriander.
Stir fry for 30 seconds.
Put in the tomatoes.
Stir and keep frying until the paste has a nice reddish brown look to it.
Add 1 tablespoon of the yogurt.
Stir and fry for about 10- 15 secons or until it is incorporated into the sauce.
Add all the yogurt this way.
Add the turmeric and cayenne and stir for about a minute.
Put in remaining water, salt, and prawns.
Stir to mix and bring to a boil over medium high heat.
Stir and cook for about five minutes until you have a thick sauce- do not overcook.
Sprinkle with garam masala and mix.
Garnish with fresh coriander.